KHORASAN WHEAT MARINARA
Khorasan wheat has long, plump golden grains that are larger than other wheat varieties. Its chewiness and buttery flavor make it substantial and satisfying. Plus, it's high in protein and vitamin E and loaded with fiber (10 grams per serving here!). It works perfectly in a simple marinara sauce with a sprinkle of Parmesan.
Provided by Food Network Kitchen
Time 1h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a medium saucepan filled two-thirds with water to a boil. Add the khorasan wheat and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour. Drain.
- Meanwhile, put the oil, garlic, 1/2 teaspoon salt and crushed red pepper in a medium skillet and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste and stir until the oil turns yellow, about 30 seconds. Add the crushed tomatoes and their juices, 1/2 cup of water and basil. Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes.
- Stir in the khorasan wheat and transfer to a serving dish. Sprinkle with the Parmesan and basil and serve hot.
Nutrition Facts : Calories 240 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 510 milligrams, Carbohydrate 41 grams, Fiber 10 grams, Protein 8 grams, Sugar 4 grams
SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT
We love the texture of khorasan wheat (often sold under the brand name Kamut). The long plump grains are chewy and buttery and go perfectly with marinara sauce. They're just as satisfying as a bowl of spaghetti but with a lot more fiber-11 grams per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (5 meatballs, 1 heaping cup of grains and sauce)
Number Of Ingredients 10
Steps:
- Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.)
- Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet.
- Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
- Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot.
Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 950 milligrams, Carbohydrate 44 grams, Fiber 11 grams, Protein 26 grams, Sugar 4 grams
KHORASAN WHEAT MARINARA
Khorasan wheat has long, plump golden grains that are larger than other wheat varieties. Its chewiness and buttery flavor make it substantial and satisfying. Plus, it's high in protein and vitamin E and loaded with fiber (10 grams per serving here!). It works perfectly in a simple marinara sauce with a sprinkle of Parmesan.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Bring a medium saucepan filled two-thirds with water to a boil. Add the khorasan wheat and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour. Drain.
- Meanwhile, put the oil, garlic, 1/2 teaspoon salt and crushed red pepper in a medium skillet and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste and stir until the oil turns yellow, about 30 seconds. Add the crushed tomatoes and their juices, 1/2 cup of water and basil. Bring to a boil, lower the heat to medium low and simmer gently until the sauce thickens, 10 to 12 minutes.
- Stir in the khorasan wheat and transfer to a serving dish. Sprinkle with the Parmesan and basil and serve hot.
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