Let me tell you about Kamut

Origin: Kamut is a trademarked name for the grain known as Khorasan. It is an ancient grain which originated in the Fertile Crescent region extending from Mesopotamia to Egypt and is related to the modern duram wheat.
Nutritional Value:
Kamut is higher in protein and some minerals (selenium, zinc, and magnesium) than modern wheat.
Kamut is available as whole grain, flour and berries.

I recently used the whole grain to grow sprouts which were wonderful on sandwiches and in salads.

Kamut sprouts:
In 1 quart mason jar, place 1/2 cup rinsed kamut grain. Add 1-1/2 cup cold water. Cover with cheesecloth attached by jar band or rubberband. Leave at room temp and out of direct sun for 8 hours or overnight.
After 8 hours, set up draining supplies. I use a rectangular plastic storage container and place a small cup inside at one end.
Drain water from jar, then fill jar completely with more water. Swish around and drain. Place jar at an angle resting the lower side of the jar on the cup, so any remaining water will drain out into the larger container. Rinse the grain 3 times a day. Make sure you use plenty of water and swirl the grain around. The individual grains must be rinsed well. After 24 hours, you will see small growths sprouting for the grain!! For kamut, the sprouts should be ready to eat in about 3 days. They will grow until they fill the jar. Rinsing is very important so the sprouts don't stick together and spoil. When the sprouts are fully grown, remove from jar and use as desired. You can cook with them! Save remainder covered in refrigerator. They should stay fresh for about 3 days.