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.

Adam Hickman
Recipe by Cooking Light July 2015

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Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
1 hr 10 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

185 calories; fat 8.1g; saturated fat 1.3g; mono fat 5.1g; poly fat 1.1g; protein 6g; carbohydrates 24g; fiber 3g; iron 2mg; sodium 233mg; calcium 26mg.
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