Photo: Jennifer Causey; Styling: Missie Neville Crawford
Hands-on Time
25 Mins
Total Time
1 Hour 10 Mins
Serves 8 (serving size: 1/2 cup)

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.

How to Make It

Step 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.

Step 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.

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