Ingredients
1
cup kamut berries
2
cups water
1/2
cup water
1
cup chicken or vegetable broth
3
medium navel oranges
2
tablespoons extra-virgin olive oil
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon black pepper
1
medium fennel bulb, quartered, cored and diced
1
large red bell pepper, chopped
1
small red onion, chopped
1/4
cup kalamata olives, pitted and halved
Preparation
Place kamut berries in a fine-mesh strainer and rinse under cold running water until water runs clear. Place in bowl with the 2 cups of water. Let stand 8 hours or overnight; drain.
In medium saucepan, heat kamut berries, the remaining 1/2 cup water and the broth to boiling; reduce heat. Cover and simmer 45 minutes or until berries are tender and some of the grains have burst.
Drain in a colander; place in medium bowl. Cool at least 30 minutes.
Cut off peel and most of the white membrane from 2 of the oranges. Cut each orange in half through the top end and place each half flat on a cutting board. Cut into 1/2-inch slices. Juice the remaining orange. In small bowl, whisk together orange juice, oil, vinegar, salt and pepper.
Add fennel, bell pepper, onion and olives to the kamut berries. Stir in orange juice mixture, tossing to coat well. Gently stir in oranges.
Serve immediately or cover and refrigerate up to 24 hours.
