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.

Recipe by Cooking Light November 2015

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Credit: Iain Bagwell; Styling: Kay Clarke

Recipe Summary test

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; iron 1mg; sodium 124mg; calcium 15mg.
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