~ Mary ~
Whenever I find a new grain or lentil (new to me anyway) in a bulk bin, I feel the need to bring it home, look it up on line and give it a go. Kamut is an ancient grain that’s VERY chewy. It’s similar to wheat berries which would work just fine in this salad and is probably easier to find.
The first go around with kamut I boiled it like barley for well over an hour which seemed like a long time, but our jaws were so tired from chewing and chewing and chewing. The next time around I found the key: cook on low for 2 hours, be sure to set the timer so you don’t forget about it. It still was chewy, but much nicer. The chewiness is the part I really like about this salad. Plan ahead because this salad really needs an over-night in the fridge for the flavors to shine!
Cook in chicken broth:
1 1/2 Cups Kamut or Wheat Berries
Drain and cool completely.
In large mixing bowl combine kamut along with:
1 Cup assorted Toasted Nuts & Seeds I used a quarter cup of each: Flax Seeds, Almond Slices, Sunflower Seeds and Walnuts
1 Cup assorted Dried Fruits cut small – I used a quarter cup of each: Currants, Craisins, Dates and Figs
1/2 Cup Chopped Parsley
1/2 Cup Thin Sliced Green Onions
1-2 Tbsp Minced Garlic
1 Tbsp Oregano
In separate mixing owl or in a small cuisinart combine
2 Tbsp Balsamic Vinegar
2 Tbsp Soy Sauce
2 Tbsp Worcestershire
1 Tbsp Honey
2 tsp Dijon Mustard
Fresh Ground Black Pepper
Start whisking or turn on blender and slowly pour in
3 Tbsp Olive Oil
Once combined, add dressing to salad – stir it up and let it sit in the fridge over-night for optimal flavor.