Spicy Whole Grain Kamut Salad

from Susan Beach, Chef, Recipe Developer and Tester

Serves 6

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INGREDIENTS:

1 1/2 cups kamut
2 3/4 cups water
1/2 teaspoon salt
1 tablespoon garlic, chopped
1/3 cup olive oil
1 large bunch of fresh mint
1 or 2 jalapeño peppers, with the stem cut off
2 serrano peppers, with the stem cut off
3 scallions, trimmed
1/2 bunch of cilantro, trimmed and chopped
1 teaspoon salt
1/3 cup fresh lemon juice
1 English cucumber, peeled and diced into 1/4-inch pieces
1 pint cherry tomatoes, cut in half

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PREPARATION:

1. Rinse kamut in cold water then drain. Place the grain in a saucepan with 2 3/4 cups water and salt. Bring to a boil, cover, and simmer for one hour on low. Transfer the cooked grains to a bowl and cool to room temperature.
2. Heat the oil in a sauté pan and add garlic to the hot oil. Stir until it becomes tan in color. Allow oil to cool.
3. To make the dressing place the mint, peppers, scallions, cilantro, salt, and lemon juice in a blender. Pour the oil and garlic in the blender and pulse until the contents are liquefied.
4. Add the cucumbers and tomatoes to the grains, then add the dressing and mix.
5. Refrigerate until served.