Soak them first. If not over night, a few hours. It makes a world of difference for the texture of the end result. Heres a recipe of mine that is amazing! http://boulder.wholefoodsmarketcooking.com/recipes/11384_end_of_summer_kamut_salad... I cook it 1 cup Kamut to 2 cups water. When the grain just starts to split its done. so keep an eye on it anywhere from 30-45 minutes
Are you using kamut berries or ground kamut? If the former, you can boil with water and salt until tender (~40 mins) and use in a pilaf or as a foundational base for any sort of grainy salad (tossed with dressing, chopped fruit and/or veggies, cheese...). If you've got dried berries, you can also grind them to make kamut flour which you can use as you might other flours. Kamut is related to wheat, has a nutty flavor and is quite rich nutritionally.
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