Mediterranean Kamut Salad

For this salad, the kamut may be cooked one day in advance. The prepared salad may be refrigerated up to two days.

2 cups (500 mL) kamut
4 cups (1 L) water
1 clove garlic
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) freshly ground pepper
1 diced fennel bulb and frond (or four stalks of celery)
1 red sweet pepper, diced
2/3 cup (168 mL) feta cheese, crumbled
1/2 cup (125 mL) sliced black olives
1/2 cup (125 mL) chopped parsley
1/4 cup (67 mL) chopped cilantro
2 Tbsp (30 mL) balsamic or wine vinegar

Rinse kamut and place in a pot with water, salt and pepper. Bring to a boil, cover and simmer for one hour or until the grains are plump and a few have burst. Remove from heat. Drain excess liquid if necessary and reserve for stock.

Place kamut in a salad bowl. If just cooked, allow to cool to room temperature. Mix in remaining ingredients. Add additional salt and pepper to taste. Let salad stand 15 to 30 minutes before serving.

Source: alive #208, February 2000