For a shorter cooking time: The day before, place Kamut Berries in a small bowl, cover with water, and let soak overnight at room temperature.

To prepare the dish: In a large pot with a tight-fitting lid, bring 3 cups water to a boil. Add Kamut. Cover, reduce heat to low, and simmer for 30 to 40 minutes (45 to 60 minutes if berries have not been soaked), until grains are tender. Drain and set aside.

Meanwhile, place rack in upper third of oven and preheat to 400 degrees F. Cut off the brown ends of the Brussels sprouts and remove any yellow outer leaves. Slice in half length-wise, then spread onto a rimmed baking sheet. Drizzle with 3 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat. Roast Brussels sprouts for 35 to 40 minutes, until soft and lightly blistered, shaking the pan every 15 minutes to promote even browning.

If necessary, cook the bacon according to these easy steps. When cool enough to handle, chop roughly.

Heat remaining 1 tablespoon olive oil in a large skillet over medium. Place walnuts into skillet and toast, stirring frequently, until fragrant, about 3 minutes (decrease the temperature if the walnuts begin to brown too quickly.) Add the cooked Kamut berries, remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring, until Kamut berries are heated through, about 2 minutes. Drizzle with maple syrup and balsamic vinegar. Add roasted Brussels sprouts and bacon, stir to toss, then remove pan from heat. Quickly stir in 1/2 cup cheese until it begins to melt. Top with remaining 1/4 cup cheese and parsley. Serve immediately.