Kamut has been called "Pharoah's Grain" for myths of its presence in the ancient tombs. While the facts behind this are little fuzzy, it tastes great to modern kings, queens, and us normal folk. This dish takes on traditional Middle Eastern flavors, reflective of the grain's heritage.
2 cups kamut
1 tablespoon cumin
1 teaspoon cinnamon
2 large onions, thinly sliced
2 tablespoons balsamic vinegar
4 cloves garlic
Fresh parsley, to garnish
Salt and pepper, to taste
Place kamut and about 4 cups of water in a medium pot. Add 1/2 tablespoon of the cumin and 1/2 teaspoon of the cinnamon. Cover and simmer until kamut is done, about 30 minutes. It will still be chewy when done.
While kamut is cooking, you can cook your onions. Heat a large saute pan over high heat. Add onions. Caramelize over high heat until golden brown all over, about 10 minutes. Add vinegar to the pan, and use a wooden spoon to scrape up any bits. Add the garlic, remaining cumin, remaining cinnamon, and 1/4 cup of water. Turn heat down to low. Cook slowly as long as possible, but at least 15 minutes, until onions and garlic are silky soft. Add water, as needed, to prevent burning. Cook off any extra water during the last few minutes of cooking.
Serve a heaping pile of kamut with the caramelized onions and garnish with fresh parsley.