Kamut Vegetable Salad

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Kamut Vegetable Salad

From Slow Cooking by Joanna White

Serves 8

1 cup whole grain kamut

3 cups water

1/2 teaspoon salt

1 cup chopped celery

1 cup chopped red cabbage

1/2 cup diced red peppers

1/4 cup diced green onions

1/4 cup diced red onion

2-4 tablespoons fresh chopped cilantro

Balsamic Vinaigrette

1 cup olive oil

1/3 cup balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon sugar -- (to 2 tsp)

salt & pepper to taste

Place kamut, water, and salt in slow cooker. Set on low and cook 8 to 9 hours.

Allow grains to cool thoroughly. Mix in celery, cabbage, peppers, red and green

onion, and cilantro. Make vinaigrette to moisten.

Balsamic Vinaigrette: Mix all ingredients to together in a food processor or

blender. Taste and add additional seasonings to your personal taste.

 

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