How to cook PRODUCE
I prefer to cook Khorasan wheat with the pasta method. Bring a pot of water to a boil with a pinch of salt. Add the wheat, reduce to a simmer, and cook until the wheat is tender but still chewy; upwards of an hour. To reduce the cook time to 40 to 45 minutes, soak grains overnight. Drain excess liquid and serve.
How to use PRODUCE
Khorasan wheat has a similar chewy texture to the more modern wheat berry. Use cooked khorasan in salads, stews, as a base for grain bowls, or cracked for porridge.
How to store PRODUCE
Khorasan, whether the whole grain or flour, is best stored in airtight containers in a cool place. Whole khorasan can be stored up to a year in the freezer or 6 months in the pantry. Khorasan flour is best stored in the freezer and will last up to 6 months. If the grains or flour have a rancid smell when you open the bag, toss and buy fresh.
Khorasan wheat is fairly new to the United States, even though it is possibly one of the oldest grains grown in Egypt. Most likely you will see it sold by the brand name KAMUT®. Khorasan is closely related to durum wheat, but is often noted as having a slightly sweeter and buttery taste than wheat berries. Khorasan wheat is also larger in size than wheat and contains more protein. You can also find Kamut couscous and bulgur in some areas.
Khorasan wheat finds a home with einkorn, spelt, and emmer in my kitchen. I rotate the different wheats based on the recipe, and while khorasan wheat can be used in many of the same applications, it has become my number one salad and stew grain.
Flour: Similar to other grains, khorasan can be milled down into a hearty wheat flour. I love to add this flour to breads, especially pita bread, as well as homemade pasta (especially ravioli).