1 cup Kamut®

4 cups water

3 Tbsp pomegranate molasses

1 tsp agave nectar

4 Tbsp olive oil

Kosher salt and fresh black pepper, to taste

½ cup cucumber, diced

1 cup dried cranberries (or dried cherries)

½ cup feta cheese, crumbled

Measure and then rinse the Kamut. Place in a rice cooker with 4 cups of water and set to cook. Or place in a saucepan, bring to a boil, cover and simmer for 1-1/2 hours, checking frequently, until it tastes chewy but cooked all the way through.

While the grain is cooking, combine the pomegranate molasses, agave and olive oil in a small jar with a tight-fitting lid. Add salt and pepper to taste. Shake the jar to emulsify the dressing and set aside.

When the Kamut is cooked (it will be chew, not mushy), drain and add it to a mixing bowl with the cucumber, cranberries, and dressing. Toss well to combine. At the last moment before serving, add the cheese, toss lightly, and serve.

(Recipe retrieved from www.theperfectpantry.com)

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