Created by breezermom on March 8, 2015
Step 1: In a heavy medium saucepan, toast the kamut over medium high heat until fragrant, 3 to 4 minutes. Add 4 cups of water and bring to a boil. Cover and simmer over medium low heat until the grains are tender, 1 hour 10 minutes; drain off any excess water.
Step 2: In a medium, deep skillet combine the haricots verts with 1/4 cup of water. Cover and steam over medium high heat, stirring until crisp-tender, 3 to 4 minutes. Drain.
Step 3: Wipe out the skillet. Melt the butter in the oil over medium high heat. Add the shallot, season with salt and cook, stirring, until softened, 2 minutes. Add the chile and cook, stirring until fragrant. Add the shrimp, season with salt and cook, stirring, until just pink, 3 minutes. Add the wine and cook, stirring for 1 minute.
Step 4: Stir in the kamut and haricots verts and cook until hot. stir in the tarragon, season with salt, and serve with lemon wedges.