Kamut with Rosemary Roasted Parsnips and Grapes

Servings: six

Ingredients

1½ cups Kamut
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
2 cups red seedless grapes
4 parsnips, peeled and diced into 1-inch cubes
1 teaspoon fresh rosemary, chopped
¼ cup Manchego cheese, coarsely grated
Olive oil
Balsamic vinegar

Directions

Preheat open to 400.

Place 4 cups of water, kamut, salt and pepper in a medium saucepan.  Bring to a low boil.  Cover the pot, reduce temperature to low and simmer for 1.5 hours.  Drain and set aside.

Toss parsnips with rosemary, olive oil, salt and pepper and place in a single layer in a large roasting pan or sheet.  Roast parsnips for 20 minutes.  Add grapes, toss and continue roasting for another 20 minutes.

Toss the kamut with the roasted grapes and parsnips.  Drizzle with olive oil and vinegar.  Top with manchego cheese and serve.