Christmas Kamut With Pomegranate Seeds & Peas

• 3 cups Water
• 1 cup Kamut Berries
• 1 Tablespoon Extra Virgin Olive Oil
• 3 Tablespoons Pomegranate Juice
• 1 teaspoon Dijon Mustard
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Salt
• 2 Tablespoons Red Wine Vinegar
• 1/4 cups Chopped Green Onion
• 1 cup Peas
• 1/4 cups Pine Nuts
• 1 cup Pomegranate Seeds
• 3 ounces, weight Crumbled Feta Cheese

1. In a large saucepan, bring water to a boil, then stir in kamut. Return to a boil, then cover and reduce heat to a simmer for 75-90 minutes, or until all water is absorbed and grains are tender, but still chewy. Then place kamut into a bowl and refrigerate for one hour.
2. While kamut is chilling, place olive oil, pomegranate juice, dijon mustard, garlic powder, salt, and vinegar into a glass jar. Shake to mix, set aside.
3. When kamut has chilled, stir in green onion, peas, pine nuts, and pomegranate seeds. Add dressing and toss to coat. Gently fold in crumbled feta. Place salad in refrigerator for at least one hour prior to serving.
4. Nutrition Information per (approximate) 1 cup serving: 244 calories, 9.5 g fat, 9 g protein, 30 g carbohydrates, 6 g fiber

water, kamut berries, olive oil, pomegranate juice, dijon mustard, ubc, salt, red wine vinegar, ubc, ubc, pomegranate seeds, feta cheese

Taken from tastykitchen.com/recipes/salads/christmas-kamut-with-pomegranate-seeds-peas/ (may not work)