Ok, so I shot this video last year at the Make (at least!) Half Your Grains Whole Conference. But the editing? Hot off the presses. I (Alison) have been doing a lot of bonding with iMovie lately, trying to beef up my video editing skills so that Oldways and its programs can produce some really stellar (but definitely not Oscar-worthy) videos. When it came to finding film to work with, I thought, “What better to start with then the cooking demonstrations from the last conference on whole grains?” The Whole Grains Council had an all-star group of expert chefs come to Virginia to teach everyone (and now YOU) how to cook tasty, delicious Whole Grain Stamp-approved meals. Watch as Chef Nadine Thomas, Executive Chef at the Westin Alexandria demonstrates how to make Seafood Paella with Kamut Bulgar (recipe below). PS. To my fellow iMovie pros, email me if you have any tips!  — Alison http://www.youtube.com/watch?v=zTtQ17r9gCE Ingredients

  • Saffron
  • White wine
  • Chicken stock
  • Kamut
  • Extra Virgin Olive Oil
  • Seafood: Scallops, shrimp, calamari, mussels (whatever you fancy)
  • Salt & pepper
  • Diced tomatoes
Directions for Kamut
  1. Pour saffron, white wine, and chicken stock into pot
  2. Boil and let simmer for 15 minutes
  3. Add kamut, let stand for 20 minutes then turn heat off and cover pot
Directions for Seafood
  1. Pour EVOO into skillet
  2. Add seafood and salt & pepper
  3. Make sure to cook seafood all the way through (scallops will take the longest)
  4. Add white wine and diced tomatoes
  5. Add in finished kamut

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