📖 Instructions

1. Rinse the Kamut Berries: Place 1 cup of kamut berries in a fine-mesh colander. Rinse them thoroughly under cold running water for about 1-2 minutes, ensuring all debris is removed. This step is crucial for achieving the best flavor and texture. Drain well.
2. Cook the Kamut Berries: In a medium saucepan, combine the rinsed kamut berries with 3 cups of water or vegetable broth. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 45-60 minutes, or until the kamut berries are tender and chewy. They should have a slightly nutty flavor. Check the berries periodically to ensure they don't dry out; if necessary, add more liquid. If you don't like the texture, keep simmering until you do!
3. Drain and Cool: Once the kamut berries are cooked, remove the saucepan from the heat and drain any excess liquid using the same fine-mesh colander. Allow the kamut berries to cool completely. Spreading them out on a baking sheet can speed up the cooling process, so the don't become too soft. I've made this mistake a million times!
4. Prepare the Vegetables: While the kamut berries are cooling, prepare your vegetables. Dice 1 red bell pepper, 1/2 cup of cucumber, and 1/2 cup of cherry tomatoes into bite-sized pieces. Thinly slice 1/4 of a red onion. If you are using any other vegetables, such as carrots or zucchini, dice them as well.
5. Make the Dressing: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of lemon juice (freshly squeezed is always best!), 1 tablespoon of Dijon mustard, 1 tablespoon of honey (or maple syrup for a vegan version), 1/2 teaspoon of dried oregano, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Adjust seasonings to your liking. Sometimes I like a little more lemon juice.
6. Combine Ingredients: In a large bowl, combine the cooled kamut berries with the diced red bell pepper, cucumber, cherry tomatoes, and red onion. Pour the dressing over the mixture.
7. Toss Gently: Gently toss all the ingredients together until the vegetables and kamut berries are evenly coated with the dressing. Be careful not to over-mix, as this can make the vegetables mushy.
8. Let it Marinate: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. For the best flavor, let it marinate for 1-2 hours. This step really makes a difference!
9. Serve: Before serving, give the salad another gentle toss. Garnish with fresh parsley or mint if desired. This salad can be served cold or at room temperature. Enjoy!