Becky Luigart-Stayner; Lydia DeGaris-Pursell
6 servings (serving size: about 2/3 cup)

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.

How to Make It

Step 1

Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.

Step 2

Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.

Step 3

Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.

Step 4

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.

Chef's Notes

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Ratings & Reviews

CindyW's Review

January 07, 2014
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.

saramoser's Review

November 20, 2011

jax1040's Review

March 20, 2010
This salad is awesome!! Love it and could eat it everyday. If you are looking for something nutritious and wholesome, this is it.

detailaddict's Review

September 23, 2009
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.