RYE BERRY SALAD WITH CORN AND GREEN BEANS

I had never thought of cooking rye berries (sometimes called rye kernels) until I had them in a salad at  Tina’s home just outside Copenhagen. You can substitute wheat berries, rice or quinoa but it is exciting to discover a new ingredient. Leave vegetables chunky or dice them. (I found the rye berries at The Big Carrot and St. Lawrence Market.)

I had never thought of cooking rye berries (sometimes called rye kernels) until I had them in a salad at  Tina’s home just outside Copenhagen. You can substitute wheat berries, rice or quinoa but it is exciting to discover a new ingredient. Leave vegetables chunky or dice them. (I found the rye berries at The Big Carrot and St. Lawrence Market.)

Makes 8 servings

Ingredients

  • 1 1/2 cups rye berries
  • 1 lb yellow beets
  • 2 ears corn (or 1 1/2 cups kernels)
  • 1/2 lb green beans
  • 1 1/2 cups cauliflower florets, raw or cooked
  • 1/2 cup almonds, toasted
  • dressing:
  • 1/4 cup lemon juice
  • 1 clove garlic, minced or grated
  • 1 tbsp honey
  • 1 tsp kosher salt (or more to taste)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup extra virgin olive oil

Method

    1. Cover rye berries generously with cold water in a large saucepan. Bring to a boil, lower heat and simmer gently 1 to 1 1/2 hours until tender. Drain well.

    2. Meanwhile roast beets wrapped in aluminum foil in a preheated 400F oven for 1 to 1 1/2 hours until tender. Cool, rub off skins and cut into wedges.

    3. Grill corn on a hot barbecue until browned. Cut kernels off cobs. Cook green beans in simmering water for 5 minutes. Drain and rinse with cold water. Pat dry.

    4. Add beets, corn, green beans and cauliflower to rye berries.

    5. Make dressing by whisking or blending lemon juice, garlic, honey, salt, pepper and olive oil. Combine with rye berries and vegetables. Top with almonds. Season to taste.

Find more of Bonnie's delicious recipes in her cookbooks: