Rye berries with shredded apples and raspberries
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole rye berries |
| 3½ | cup | Water |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Champagne vinegar |
| Or apple cider vinegar | ||
| ½ | teaspoon | Crushed pink peppercorns |
| 1 | Granny Smith apple, peeled | |
| Cored, shredded or grated | ||
| 1 | pint | Raspberries |
Directions
Spread the rye out on a work surface and pick over it. Place in a fine sieve and rinse under cold running water for 2 min.
Place the rye and water in a heavy, medium saucepan and bring to a rolling boil. Reduce the heat, cover, and simmer for about 1 hour or until the grains are tender but retain their crunch. Remove the pan from the heat and let sit, covered, for 10 min. Pour the grains into a mixing bowl and let cool, about 5 min, then add the sugar, vinegar, and peppercorns. Fold in the shredded apple, mixing well, then immediately before serving add the raspberries.
Note: This dish goes well with grilled fish or poultry.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 121
Submitted By DIANE LAZARUS On 11-25-95