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1
In large saucepan, combine kamut and cold water to cover by 2 inches.
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2
Cover and let stand at least 6 hours or overnight.
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3
Drain kamut.
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4
In same saucepan, bring 2 quarts water to a boil.
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5
Add kamut and 1/2 teaspoon salt and return to a boil.
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6
Reduce heat to low and simmer until tender and grains begin to open, about 45 minutes.
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7
Drain, rinse under cold running water and drain well.
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8
Set aside.
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9
Meanwhile, in medium saucepan, bring 4 cups water to a boil.
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10
Add wild rice and remaining 1/2 teaspoon salt and return to a boil.
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11
Reduce heat to low, cover and simmer until tender, 45 to 50 minutes.
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12
Drain, rinse under cold running water and drain well.
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13
Set aside.
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14
While grains are cooking, if using almonds, preheat oven to 350F.
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15
Spread nuts in small baking pan and bake until lightly browned, about 8 minutes.
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16
Set aside.
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17
Preheat broiler.
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18
Place pepper quarters on broiler pan, skin side up.
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19
Watching carefully, broil until skin is charred.
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20
Transfer to paper bag, seal and let stand until cool.
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21
Peel peppers, rinse briefly under cold running water and cut into strips.
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22
In large bowl, combine kamut, wild rice, toasted almonds, pepper strips, scallions, orange sections and celery.
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23
Add Cilantro-Lime Vinaigrette and toss to blend.
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24
Cover and refrigerate at least 1 hour.
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25
Bring to room temperature before serving.
