Kamut with Mushrooms and Blue Cheese Recipe

• 2 tablespoons unsalted butter (1/4 stick)
• 1 medium yellow onion, small dice
• 8 ounces cremini or white mushrooms, thinly sliced
• 6 medium garlic cloves, thinly sliced
• 3 cups low-sodium vegetable, chicken, or mushroom broth
• 2 cups kamut berries, rinsed
• 1/4 cup finely chopped fresh Italian parsley
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 1 teaspoon freshly squeezed lemon juice

1. In a large frying pan, melt the butter over medium heat.
2. When the foaming subsides, add the onion, mushrooms, and garlic and season with salt and freshly ground black pepper.
3. Cook, stirring occasionally, until any liquid released from the mushrooms evaporates and the onions are just starting to turn golden brown, about 10 minutes.
4. Add 1 cup of the broth and scrape up any browned bits from the bottom of the pan.
5. Transfer the onion-mushroom mixture to a slow cooker and set it on low.
6. Add the kamut and remaining 2 cups broth and stir to combine.
7. Cover and cook until the kamut is tender, about 7 to 8 hours.
8. Add the remaining ingredients and stir until the cheese has melted.

unsalted butter, yellow onion, cremini, garlic, lowsodium, kamut berries, fresh italian parsley, blue cheese, freshly squeezed lemon juice

Taken from www.chowhound.com/recipes/kamut-with-mushrooms-and-blue-cheese-27485 (may not work)