This recipe works best with what I refer to as "hard-shell" grains--those with a chewy, closed texture (rye berries, wheat berries, spelt, and kamut). Grains with a more "open" texture (such as farro or barley) take on so much brine that they lose their own nutty flavor.

Ann Taylor Pittman
Recipe by Cooking Light November 2015

Gallery

Iain Bagwell; Styling: Kay Clarke

Recipe Summary

hands-on:
10 mins
total:
2 hrs 30 mins
Yield:
Serves 8 (serving size: 1/4 cup drained grains)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook rye berries in a large pot of boiling water for 1 hour or until chewy-tender. Drain and rinse with cold water; drain.

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  • Combine vinegar and remaining ingredients in pan; bring to a boil. Cook 3 minutes, stirring to dissolve sugar. Add rye berries; simmer 2 minutes. Remove pan from heat; cool to room temperature. Let stand at least 1 hour before serving. Store, in brine, in refrigerator for up to 2 weeks (flavor will intensify the longer it stands).

Nutrition Facts

121 calories; fat 0.7g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.3g; protein 5g; carbohydrates 23g; fiber 0g; cholesterol 0mg; iron 1mg; sodium 124mg; calcium 15mg.
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