Whole-Grain Kamut and Cherry Salad

Cooking Light
Whole-Grain Kamut and Cherry SaladRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

Juicy cherries and chewy whole grains are a match made in heaven. We also tried this salad with red grapes in place of cherries, and they were delicious, too. If you have a pressure cooker, put it to use for the Kamut; it'll cut the cook time down to 25 to 30 minutes.

Serves 8 (serving size: 1/2 cup)


+ Add To Shopping List
1 cup whole Kamut berries or wheat berries
2 cups unsalted chicken stock
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup fresh Rainier cherries, pitted and halved
1 cup heirloom cherry tomatoes, halved
1/2 cup chopped fresh flat-leaf parsley
1/2 cup unsalted cashews, coarsely chopped


Hands-on: 25 Minutes
Total: 1 Hour, 10 Minutes

1. Heat a Dutch oven over medium-high heat. Add Kamut; cook 3 minutes or until grains are lightly toasted, stirring frequently (grains will make a popping sound). Add stock; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until grains are chewy-tender (add additional liquid if needed). If any liquid remains, drain Kamut. Cool Kamut to room temperature.

2. Combine oil and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add Kamut, cherries, and remaining ingredients; toss to coat.

Created date

May 2015

Nutritional Information

Calories 185
Fat 8.1 g
Satfat 1.3 g
Monofat 5.1 g
Polyfat 1.1 g
Protein 6 g
Carbohydrate 24 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 233 mg
Calcium 26 mg