KAMUT AND WILD RICE SALAD

This is a grain that I hadn't tried before. Kamut is an ancient grain that is only raised organically. I first heard it mentioned as a very important health food by Dr. Oz on Good Morning America.
I like grains in salads or used as a substitute for rice. We all need more fiber in our diet and this is a good one to try.
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Kamut and Wild Rice Salad
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1 cup kamut*
1 cup wild rice
1 cup dried cranberries
2 medium carrots, peeled and chopped
1 small red onion, finely chopped
1/2 cup fresh parsley, chopped fine
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Dressing:
1/2 cup orange juice
1/4 cup extra light olive oil
1/4 red or white wine vinegar
2 cloves garlic, minced
dash Worcestershire sauce
salt and freshly ground pepper
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Place kamut in a medium saucepan and cover with water. Soak overnight. Drain kamut and add 1 cup fresh water. Bring to a boil, cover and reduce heat to a simmer. Simmer for 50-60 minutes, until tender. Drain off water if there is any left in pan. Remove from heat and cool.
Wash wild rice and bring to boil in a sauce pan with 3 cups water. Cover and reduce heat. Simmer for 40-50 minutes or until tender. Do not over cook. Drain the wild rice and cool. Put in a large bowl, wild rice, kamut, dried cranberries, carrots, onions and parsley. Set aside.
Whisk together the dressing ingredients. Pour over the rice mixture and stir well. Refrigerate until ready to serve. May be made a day or two ahead.
I garnish with orange slices.
Serves 8 as a salad or 4 as a main course.
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I purchased the kamut from our local health food store. The store carries bulk grains.