Rye Berry Salad

High in iron, rye is a mighty little grain known to withstand growing in subzero temperatures. It has a chewy texture and rich flavor, perfect for grain salads like this one.

INGREDIENTS

1 cup rye berries, soaked overnight in 3 cups water
1 carrot, julienned
1/2 cup celery, thinly sliced
1/2 cup finely shredded red cabbage
1 cup chopped, fresh arugula
1/3 cup slivered almonds

DRESSING

1/3 cup olive oil
2 Tbsp. balsamic vinegar
1 to 2 Tbsp. shoyu soy sauce
2 Tbsp. maple syrup

In a medium saucepan, bring rye berries and soaking water to boil. Cook 1 1/2 - 2 hours, or until the berries break open. While rye is cooking, prepare dressing by whisking all ingredients together. Adjust to taste and set aside.

In a medium saucepan, bring 3 inch of water to boil. Add corn kernels. Remove with slotted spoon after about one minute. Drain and cool in a colander. Repeat with remaining vegetables, one at a time, saving red cabbage for last.

When rye berries are finished, transfer to a large bowl to cool. Add cooked vegetables, raw arugula, almonds and dressing. Toss gently, and adjust seasonings to taste. Let salad marinate 1 hour before serving.

Serves 6

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