Mediterranean Rye Berries

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

INGREDIENTS
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)

PREPARATION

  • 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.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014
October 11, 2014

More recent articles:

Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015
Creative ways to cut office food waste
July 9, 2015
Like pets, office sweaters (and jackets, shawls, and hand warmers) have a lot to say about their owner.
June 23, 2015
Dynamic warm-ups prepare your body and protect against injury
June 22, 2015
How to manage your sweat this summer
June 16, 2015
Food:
Beat the summer heat with the contents of your fridge and pantry
June 15, 2015
Seven billion dreams. One planet. Consume With Care.
June 5, 2015

About Us

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.