Thursday, 16 April 2015

Pak choi, carrot and kamut casserole

Kamut is a chewy, buttery taste ancient grain, an excellent source of protein, vitamins and minerals.

Serves 2:
Kamut (150g - cooked)
Olive oil (1 btsp)
Ginger (1 tsp - grated)

Garlic (minced - 1 clove)
Pak choi (200g - chopped)

Carrots (150g - sliced)
Tomato pureé (50 ml)
Oat Cream (100 ml)

1) Heat the oil in a large pan and add the ginger, the carrots and the white part of the pak choi. Stir for a few minutes and then add the green part. Cook until softened (if necessary add a spoon of water), then add the tomato sauce, the kamut and the oat cream.
2) Cook through a few more minutes until warm, season to taste with salt and pepper and serve.

PS: In the picture served with polenta and soya cakes.

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