This is a must-try recipe for fans of whole grains. Processing soaked Kamut® briefly in a food processor releases this chewy grain's natural creaminess and makes it a terrific base for a risotto-style main dish.

Serves 4

• 1 1/2 cup Kamut, soaked 8 hours or overnight in cold water to cover
• 1 cup dry white wine
• 1 large shallot, finely chopped
• 4-5 cups low-sodium vegetable broth, warmed, divided
• 5 cups cauliflower florets, broken into bite-size pieces
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup finely grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup toasted walnuts, chopped
• 1/4 cup chopped parsley

1. Preheat oven to 425°F
2. Drain Kamut and place in a food processor. Pulse just until most (but not all) of the grains are broken and become somewhat creamy looking, about 20 times.
3. Place Kamut in a large, deep skillet and add wine and shallot. Cook over medium-high heat, stirring occasionally, until most liquid has evaporated.
4. Add 2 cups broth; adjust heat so the mixture just simmers and cook, stirring frequently, until most liquid has evaporated. Continue cooking, stirring frequently, and adding more broth 1 cup at a time until Kamut is tender but still retains some chew, about 50 minutes.
5. Meanwhile, place cauliflower on a baking sheet, drizzle with oil and 1/4 teaspoon salt and toss to coat. Roast, stirring occasionally, until florets are lightly browned, about 15 minutes.
6. Remove Kamut from the heat and stir in Parmesan, pepper and remaining 1/4 teaspoon salt. Fold in walnuts, parsley and cauliflower. The risotto should be a little loose; stir in a few tablespoons more warm broth if it seems too stiff.