So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch next week. Yes, I brown bag. And I almost always do it, unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.
So my lunch for the week: Kamut Stew
Ancient Grain demonstration from last year. Hmm, it reminded me of this farro recipe I had seen earlier. So I decided to finally use it in a stew type dish filled with vegetables and sauce with homemade marinara and leftover red wine beef sauce.
First thing I did was cook the kamut because it takes about an hour and a half on the stove. Just fill the pot with water, bring to boil, add salt, and kamut. The back of the bag shows the proportions (3 cups of water per 1 cup of dry kamut). Boil and simmer for approximately an hour and half until soft.