Whole-Grain Kamut And Cherry Salad

• 1 cup whole Kamut berries or wheat berries
• 2 cups unsalted chicken stock
• 2 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup fresh Rainier cherries, pitted and halved
• 1 cup heirloom cherry tomatoes, halved
• 1/2 cup chopped fresh flat-leaf parsley
• 1/2 cup unsalted cashews, coarsely chopped

1. Heat a Dutch oven over medium-high heat. Add Kamut; cook 3 minutes or until grains are lightly toasted, stirring frequently (grains will make a popping sound). Add stock; bring to a boil. Cover, reduce heat, and simmer 50 to 60 minutes or until grains are chewy-tender (add additional liquid if needed). If any liquid remains, drain Kamut. Cool Kamut to room temperature.
2. Combine oil and next 5 ingredients (through pepper) in a large bowl, stirring with a whisk. Add Kamut, cherries, and remaining ingredients; toss to coat.

kamut berries, chicken, extravirgin olive oil, white wine vinegar, mustard, garlic, kosher salt, freshly ground black pepper, fresh rainier cherries, heirloom cherry tomatoes, parsley, unsalted cashews

Taken from www.myrecipes.com/recipe/whole-grain-kamut-cherry-salad (may not work)