I had never thought of cooking rye berries (sometimes called rye kernels) until I had them in a salad atÂ Tinaâ€™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
1. Cover ryeÂ 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.