- 3 cups water
- 1 cup uncooked rye berries or wheat berries
- 1 cup hot water
- 3 tablespoons dried currants
- 1 1/2 cups finely chopped celery
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped shallots
- 1 tablespoon grated orange rind
- 1 tablespoon fresh orange juice
- 2 teaspoons Champagne vinegar or white wine vinegar
- 2 tablespoons olive oil
- calories 174
- caloriesfromfat 27 %
- fat 5.3 g
- satfat 0.6 g
- monofat 3.3 g
- polyfat 0.4 g
- protein 4.8 g
- carbohydrate 29.3 g
- fiber 5.2 g
- cholesterol 0.0 mg
- iron 1.8 mg
- sodium 329 mg
- calcium 41 mg
How to Make It
Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.