Mediterranean Rye Berries

tye-berries-scoop-transRecipe by Delilah’s Farm for The FruitGuys

1 tablespoon olive oil
1/4 cup diced onion
1/4 cup diced carrot
2 tablespoons diced celery
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon finely chopped oregano
2/3 cup rye berries
1 3/4 cups vegetable stock or water
2 tablespoons Parmesan cheese, grated (optional)


  • Heat oil over medium heat in a medium-size saucepan.
  • Add onion, carrot, and celery and sauté for 2 minutes.
  • Add garlic, salt, pepper, and oregano, and sauté for an additional minute.
  • Add rye berries and stock or water and bring to a boil.
  • Reduce heat to simmer. Cover and simmer over medium low heat until rye berries are tender, but not mushy, about 50–60 minutes.
  • Check after 45 minutes. If mixture seems too dry (consistency should be similar to any cooked grain), add a bit more liquid.
  • Add cheese, fluff with a fork, and serve.

Serves 3–4. Prep time, 15 minutes; cook time, 1 hour and 5 minutes.

Cook’s note: This is an excellent side dish. But, by adding about 1 cup of cooked and diced protein of your choice, such as beans, tofu, or chicken, it will be a complete meal.

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The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.