Cantonese Kamut

A typical dish of our Chinese restaurants, it is the famous and universally known Cantonese rice. Simple and tasty, it is one of the dishes that comes closest to our cuisine both in terms of ingredients and flavors if even with some small oriental addition. Inspired by this dish, I wanted to prepare a slightly different version and with a particular cereal, the Khorasan wheat kernels more commonly known as Kamut. Very fast dish to prepare and with a few steps, let's see how to proceed.


Ingredients for 4 people:

 

300 grams of Khorasan wheat-Kamut
2 eggs
250 grams of peas
150 grams of ham cooked in single slice
1/2 Onion
Salt, pepper and E.V.O. oil Taste

 

Procedure:
 
We grind the onion and let it wither, over medium heat, in a pot with a drizzle of oil. In the meantime, we fill another pot of water and let it come to a boil. When the onion is ready, add the peas, a pinch of salt and cover flush with water letting it boil. The water in the other pot should have arrived at temperature, Saliamola and bake the Kamut beans in accordance with the time indicated in the package. Let's cut the ham into cubes and put it aside.

 

Put a non-stick pan on a sweet flame and rompiamoci inside the eggs. With the help of a wooden spoon strapazziamole turning continuously. When they are creamy, turn off the flame and dedicate to the other ingredients.
Peas and Kamut should be ready so we turn off the fires, we drain the grain well and in the pot, away from the fire, add the ham, the peas well down, the eggs and a bit of ground pepper at the moment and we keep for 30 "to make sure that the heat of the K Amut complete the firing of the eggs. We can serve.

 

Tips for mise en place:

The only advice for mise en place of this magnitude, concerns the color of the dish to be used, if you have the possibility, use a plate from the color totally in contrast with that of the ingredients of this dish in order to exalt the glance.

Enjoy your meal!!!!!





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