How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Kamut with Sauteed Summer Vegetables?

You need 9 ingredients. The key ingredients include: 1 1/4 cups kamut kernels (300 mL), 1 1/2 cups vegetable stock or water (375 mL), 2 tbsp olive oil (25 mL), 1 cup chopped red bell pepper (250 mL), and more.

Is Kamut with Sauteed Summer Vegetables suitable as vegetarian?

Yes, Kamut with Sauteed Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Kamut with Sauteed Summer Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kamut with Sauteed Summer Vegetables Recipe

Name: Kamut with Sauteed Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups kamut kernels (300 mL); 1 1/2 cups vegetable stock or water (375 mL); 2 tbsp olive oil (25 mL); 1 cup chopped red bell pepper (250 mL); 1 cup chopped zucchini (250 mL); 1 cup fresh or frozen peas (250 mL); 1 cup fresh or frozen corn kernels (250 mL); 1/4 cup chopped fresh parsley (50 mL); 1 tbsp tamari or soy sauce (15 mL)

Try this homemade Kamut with Sauteed Summer Vegetables recipe the whole family will love. Made with kamut, vegetable stock, olive oil and red bell peppe…

This Kamut with Sauteed Summer Vegetables relies on simple, everyday ingredients such as kamut kernels (300 ml), olive oil (25 ml), chopped zucchini (250 ml) and tamari or soy sauce (15 ml). It comes together quickly and makes 4 servings, at about 208 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 1/4 cups kamut kernels (300 mL)
1 1/2 cups vegetable stock or water (375 mL)
2 tbsp olive oil (25 mL)
1 cup chopped red bell pepper (250 mL)
1 cup chopped zucchini (250 mL)
1 cup fresh or frozen peas (250 mL)
1 cup fresh or frozen corn kernels (250 mL)
1/4 cup chopped fresh parsley (50 mL)
1 tbsp tamari or soy sauce (15 mL)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
208 kcal
Category
Vegetarian

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