I love bringing this salad to gatherings of friends and family because most people like it and it is not very expensive to make large quantities of it. I cook the kamut a day or two before I make the salad. The kamut makes a chewier salad than a rice salad.
1 cup whole grain kamut
3 cups water
1/2 teaspoon salt
chopped brocollini
chopped fennel
diced red and yellow peppers
soft goat cheese
2-4 tablespoons fresh chopped cilantro
Balsamic Vinaigrette
1 cup olive oil
1/3 cup balsamic vinegar
1 tsp Dijon mustard
1 tsp honey
salt to taste
Place kamut, water and salt in slow cooker. Set on low and cook 8 to 9 hours. Drain and allow grains to cool.
or
Place the kamut in a pot and cover with water and a pinch of salt. Bring to a simmer, cover, and cook until tender but still chewy, about 45-60 minutes. Drain, cool, and set aside.
Place cooked kamut in large serving bowl and mix in vegetables and cilantro. Make vinaigrette to moisten and toss to cover.
This recipe is based on one from Slow Cooking by Joanna White.
Other suggested vegetables: celery, cabbage, green onions, red onion, asparagus, brocolli, green beans, and cherry tomatoes.