PCC Rye Berries and Parsley Salad with Kalamata Olives and Parmesan Cheese | PCC Natural Markets

PCC Rye Berries and Parsley Salad with Kalamata Olives and Parmesan Cheese

Serves: 6

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Here's a grain to diversify your diet — whole rye. Rye berries are the whole grain with only the outer hull removed. The grain can be sprouted or cooked and used in soups, salads or breads.



Pick over rye berries, rinse and drain. Bring 3 3/4 cups unsalted water to a boil in a saucepan. Add rye and return to a boil. Cover, lower the heat and simmer for about 1 hour. Let stand and cool to room temperature.

Combine vinegar, lemon juice, white balsamic or white Worcestershire sauce, mustard and red pepper flakes. Whisk together well. Slowly add olive oil while whisking.

Combine cooled rye berries with parsley, olives and dressing. Toss well. Season to taste with salt and pepper. Place on a platter or in a bowl with tomatoes around the edge. Garnish with shaved Parmesan.

Recipe by PCC Deli

More about: olives, Parmesan, parsley


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