INGREDIENTS

INSTRUCTIONS

SERVINGS VEGAN  The great-great granddaddy of grains, kamut also is
known as Egyptian  wheat but it should not be confused with ferik, a
green, unripened  wheat popular in the Middle East. To reduce the
cooking time of the  kamut by half, soak overnight in cold water. Drain
and cook as  directed for 1 hour.  IN MEDIUM SAUCEPAN, combine kamut
and water and bring to a boil.  Reduce heat to low, cover and cook
until grains are chewy but nor  hard in center, about 2 hours. Remove
from heat, drain if necessary  and transfer to medium bowl to cool.
Meanwhile, make dressing. In small bowl, whisk together all dressing
ingredients until blended.  In large bowl, gently toss kamut, oranges,
beets, green onions and  salt. Whisk dressing and pour over salad; toss
to coat. Allow to  stand at room temperature 20 minutes for flavors to
develop.  PER SERVING: 243 CAL.; 6G PROT.; 10G TOTAL FAT (1G SAT. FAT);
38G  CARB.; 0 CHOL.; 77MG SOD.; 8G FIBER.  Recipe by: Vegetarian Times
Magazine, March 1998, page 41  Converted by MM_Buster v2.0l.

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