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.
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
How to Make It
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.
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.