Rye Berries and Parsley Salad with Kalamata Olives and Parmesan Cheese
Here's a grain to diversify your diet — whole rye. Rye berries are the whole grain with only the outer hull removed. They can be found in PCC's bulk food section. The grain can be sprouted or cooked and used in soups, salads or breads.
- 2 cups rye berries, cooked (1 cup of dried rye berries yields 2 cups cooked) Add to list
- 1 tablespoon organic red wine vinegar Add to list
- 1 teaspoon fresh lemon juice Add to list
- 1 teaspoon white balsmic vinegar or white Worcestershire sauce Add to list
- 1 tablespoon Dijon mustard Add to list
- 1/8 teaspoon red pepper flakes Add to list
- 3 tablespoons organic extra virgin olive oil Add to list
- 1/2 Kalamata olives, pitted Add to list
- 1 bunch Italian parsley, rinsed Add to list
- 6 Roma tomatoes, rinsed and sliced Add to list
- 2 tablespoons green onions, minced Add to list
- Sea salt, fresh cracked black pepper Add to list
- 1/2 cup Reggiano Parmesan, shaved Add to list
Pick over the grain, rinse and drain. Bring 3 3/4 cups of unsalted water to a boil in a saucepan. Add the rye, return to a boil. Cover, lower the heat and simmer for about 1 hour. Let stand and cool to room temperature.
Combine the vinegar, lemon juice, white balsamic or white Worcestershire sauce, mustard and red pepper flakes. Whisk together well. Slowly add the olive oil while whisking.
Chop the olives coarsely and set aside. Rinse the parsley, remove the stems and chop coarsely. Slice the tomatoes into "rounds" and set aside.
Combine the cooled rye berries with the parsley, olives and dressing. Toss well. Season to taste with the salt and pepper. Place on a platter or in a bowl with the tomatoes around the edge. Garnish with shaved Parmesan.
Serve with grilled halibut or Mahi-mahi and a glass of chilled Chardonnay.
Source: Sound Consumer May 2002
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