PCC 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.
- 1 cup dried rye berries Add to list
- 1 tablespoon 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 extra virgin olive oil Add to list
- 1 bunch Italian parsley, leaves coarsely chopped Add to list
- 1/2 cup pitted Kalamata olives, coarsely chopped Add to list
- 6 Roma tomatoes, sliced into rounds Add to list
- Sea salt and freshly cracked black pepper Add to list
- 2 tablespoons minced green onions Add to list
- 1/2 cup shaved Parmigiano-Reggiano cheese Add to list
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.
Source: Sound Consumer May 2002