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Ingredients
- 2 tablespoons olive oil
- 1 medium, onion chopped
- 5 cups cooked kamut
- 1/4 cup ,sherry vinegar
- 5-6 cups chicken stock, heated
- 6 cups cubed, steamed butternut squaush, do not over cook
- 1/2 cup heavy cream
- 1 cube butter
- 3/4 cup Parmesan cheese, grated
- salt and pepper to taste
- fresh chopped parsley for garnish
Preparation
Step 1
Heat olive oil over medium heat. Add onion and saute until tender. Add cooked Kamut and stir until golden. Add the vinegar and cook a minute more. Add cooked kamut and Have the chicken stock be warming in a pot on the stove next to you where you are working. Start adding warm stock about 1/2 cup at a time, and cook until evaporated, continuing to add more stock until Kamut is very tender. Half way through the stock, add in the butternut squash to the Kamut. Once Kamut is done, add the cheese, cream, butter, salt and pepper. Stir and serve warm garnished with parsley
Cook Kamut in a pressure cooker for 14 minutes on high pressure or simmer on the stove for 45 minutes.