Alexandran Khorasan with Carrots, Swiss Chard, Toasted Almonds and Dates

YIELD: 20 (8 oz.) servings

3 oz. olive oil, blended
2 lbs. sweet white onions, cut into rings, ½” thick and grilled
2.5 lbs. khorasan (kamut) berries, cooked and cooled; soaked and cooked according to instructions
5 cups carrots, peeled and cut into fine julienne
1 cup Turkish golden figs, diced
1 cup black currents
3 to 4 cups

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