Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

Ann Taylor Pittman
Recipe by Cooking Light November 2015


Credit: Iain Bagwell; Styling: Kay Clarke

Recipe Summary test

30 mins
17 mins
Serves 8 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Trim bottoms off sprouts; pull off bigger leaves to yield 8 cups. Reserve sprout "hearts" for another use.

  • Combine oil, vinegar, salt, and pepper in a large bowl. Add leaves and onion; toss gently to coat. Arrange leaves on a platter; sprinkle with Pickled Rye Berries, cranberries, and toasted walnuts.

Chef's Notes

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Nutrition Facts

253 calories; fat 9.6g; saturated fat 0.9g; mono fat 1.7g; poly fat 6g; protein 8g; carbohydrates 36g; fiber 3g; iron 2mg; sodium 319mg; calcium 47mg.