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From:  http://www.seriouseats.com/recipes/2014/02/carrot-rye-berry-salad-celery-cilantro-marcona-almond.html?ref=vegetarian

***(see links to other grain-berry salads below)

Prep Time: 15 minutes
Cook Time:
Total Time: 1 hour
Yield: 4 servings

Ingredients
1 ½ cups dried rye or wheat berries
2 bay leaves
Kosher salt
1 pound small carrots
1 cup Marcona almonds, roughly chopped
2 tsp. Dijon or whole grain mustard
1 garlic clove, minced
2 tsp. lemon juice
2 tsp. balsamic vinegar (or sherry vinegar)
3 Tbsp. olive oil
2 stalks of celery, thinly sliced
½ small red onion, thinly sliced
¼ cup fresh cilantro, chopped
Fresh ground black pepper

Directions
In a medium saucepan, cover rye berries with about 2” of water. Add one of the bay leaves and season with salt. Cook like rice: bring to a boil, lower to a simmer, and cook about thirty minutes until the berries are tender. Put the berries in a strainer, drain, and rinse with cool water. Discard the bay leaf, and let the berries drain in the sink or over a bowl for about fifteen minutes.

While the berries are cooking, put the carrots and the other bay leaf in a large saucepan with enough water to cover by an inch. Season with salt, bring to a boil over high heat, then reduce the heat and simmer the carrots for about ten minutes or until they’re tender. Drain the carrots and cool with cold running water. Peel by rubbing the skin off under the running water. Cut them into a half or one inch chunks on the bias, and set aside.

Toast the almonds in a skillet over medium heat, but toss frequently. After about five minutes they will be nutty brown and dark in spots. Set aside to cool.

Combine the mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add the drained rye berries, carrots, almonds, celery, onion, and cilantro. Season with salt and pepper. Toss gently to coat the salad in the dressing. Serve immediately, or store in the fridge for up to three days.

 SOME OTHER SUGGESTED GRAIN-BERRY SALAD RECIPES:  

 

 

 

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