Make this salad with any whole grain, including wheat berries or barley. Vary the chopped vegetables too, if you like. But don't change one iota of the simply luscious vinaigrette made with orange juice and champagne vinegar; it makes this salad burst with flavor.
Substitute raisins if you don't have currants.
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
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 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.
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What a wonderful light lunch with pita crackers!
Used wheat berries since that's what we had. The orange flavor is so nice, balancing the stronger parsley and celery. We'll be making this again and again.
I thought this was lacking something; some additional herbs (dill?) or maybe pine nuts. It also could have been heartier with some garbanzos or navy beans added. Maybe I just find orange juice to be wierd in a salad like this. I don't know if I'd make it again; there are other CL grain salad recipes I like better.
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