Kamut with Sauteed Summer Vegetables

• 1 1/4 cups kamut kernels (300 mL)
• 1 1/2 cups vegetable stock or water (375 mL)
• 2 tbsp olive oil (25 mL)
• 1 cup chopped red bell pepper (250 mL)
• 1 cup chopped zucchini (250 mL)
• 1 cup fresh or frozen peas (250 mL)
• 1 cup fresh or frozen corn kernels (250 mL)
• 1/4 cup chopped fresh parsley (50 mL)
• 1 tbsp tamari or soy sauce (15 mL)

1. In a saucepan, combine kamut and stock.
2. Cover and refrigerate for at least 4 hours or overnight (see Notes).
3. Bring stock and kamut to room temperature.
4. Bring to a boil over high heat.
5. Cover, reduce heat and simmer for 45 to 60 minutes or until kamut is tender and most of the liquid is absorbed.
6. Drain, rinse and let cool.
7. In a skillet, heat oil over medium-high heat.
8. Add bell pepper, zucchini, peas and corn.
9. Saute for 4 minutes or until vegetables are tender-crisp.
10. Stir in kamut, parsley and tamari and heat through.
11. Serve immediately or chill before serving.
12. Variations:
13. Add a chopped fresh garlic clove in Step
14. For protein, add 1 or 2 cups (250 or 500 mL) cooked chickpeas or lentils in Step
15. Garnish with 1/2 cup (125 mL) chopped nuts.

kamut, vegetable stock, olive oil, red bell pepper, zucchini, corn, fresh parsley, soy sauce

Taken from www.cookstr.com/recipes/kamut-with-sauteed-summer-vegetables (may not work)