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Rye Berry Salad
The monsoons are upon us and the air is hot and humid. Since we live in an older
house that has the old fashioned evaporative cooler (affectionately called a
swamp box), the last thing I want to do at 5:30pm when I get home is to start
the oven. This salad is refreshing and easy to put together, and along with
melon slices and a crusty bread, makes a satisfying supper meal.
Rye Berry Salad
Wild Oats Marketplace
Prep time: 25 minutes - serves 4
Rye is a hearty cereal grass widely used in Russia and Eastern Europe. It's a
good source of iron, magnesium, selenium, riboflavin and folate. Rye berries
can be found at stores that carry bulk grains.
- 4 cups water
- 1 cup rye berries or other whole grain
- ¼ cup dried currants or cranberries
- 1 cup diced celery
- ¼ cup diced red onion
- ½ cup diced water chestnuts
- 2 diced tomatoes
- 2 tbsp chopped parsley
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Dressing:
- ¼ cup mild vinegar
- ¼ cup orange juice
- 1 tsp salt
- 1 tsp ground pepper
- ½ cup olive oil
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Combine water and rye berries in saucepan and bring to simmer. Cover and cook
until tender, about 1 hour. Drain and let cool.
Combine rest of ingredients and add the cooled rye berries. In a separate bowl,
combine dressing ingredients except the oil. Whisk together, then gradually
whisk in the olive oil. Pour dressing over salad and mix until coated. This
salad can be made the day before and served chilled the following day. If dried
cranberries are substituted for the currants, add at the last minute, or the
salad will turn red!
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