Kamut with Sauteed Summer Vegetables

Ingredients

• 1¼ cups kamut kernels (300 mL)
• 1½ 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)
• ¼ cup chopped fresh parsley (50 mL)
• 1 tbsp tamari or soy sauce (15 mL)

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