Herbed rye-berry timbales
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Raw rye berries |
| ⅓ | cup | Chopped celery |
| 2 | tablespoons | Grated onion |
| 1 | teaspoon | Minced garlic |
| Safflower oil -- for coating | ||
| Ramekins | ||
| 1 | cup | Chopped tomatoes |
| ½ | teaspoon | Ground dill seed |
| ¼ | teaspoon | Dried sage |
| 1 | teaspoon | Minced cilantro |
| 2 | tablespoons | Low-sodium soy or tamari |
| Sauce | ||
| 1 | Egg -- beaten | |
| ½ | cup | Grated low-fat mozzarella |
| Cheese | ||
Directions
1. In a large pot over medium-high heat, bring 2 cups of water to a boil.
Add rye berries, celery, onion, and garlic. Simmer until berries are tender and all water has been absorbed (about 45 minutes).
2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4-ounce souffle dishes) and place in a shallow baking pan. Fill pan with ½ inch of boiling water.
3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg, and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into ramekins, filling to within ¼ inch of top. Bake until firm (about 45 minutes). Unmold and serve hot. Recipe By : the California Culinary Academy File