From Tasty Kitchen
3 cups Water
1 cup KAMUT® Brand khorasan wheat 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
In a large saucepan, bring water to a boil, then stir in KAMUT® wheat. 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® Brand Khorasan Wheat into a bowl and refrigerate for one hour.
While KAMUT® wheat is chilling, place olive oil, pomegranate juice, Dijon mustard, garlic powder, salt, and vinegar into a glass jar. Shake to mix, set aside.
When KAMUT® wheat 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.
Nutrition Information per (approximate) 1 cup serving: 244 calories, 9.5 g fat, 9 g protein, 30 g carbohydrates, 6 g fiber
Original post here.