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Rye Berry Salad 4 Servings 1 cup uncooked rye berries or wheat berries ⅓ cup Earthbound Farm Organic Dried Cranberries ⅓ cup Earthbound Farm Organic Raisins 1 cup thinly sliced Earthbound Farm Organic celery ⅓ cup chopped Earthbound Farm Organic Italian Parsley ½ cup raw pumpkin seeds 2 Tbsp finely minced shallots 1 Tbsp White wine vinegar 2 Tbsp fresh orange juice Grated rind of 1 orange ¼ tsp salt ¼ tsp Freshly ground black pepper ¼ cup extra-virgin olive oil
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Rye Berry Salad

Toothsome and healthy, this whole grain salad makes a nice change of pace. It's a regular favorite on our all-organic salad bar at our Carmel Valley, CA, Farm Stand.

Whole rye berries, also called groats, resemble wheat berries. They're highly nutritious and a good source of vitamins B and E, fiber and the antioxidant mineral selenium. Feel free to substitute other dried fruits, nuts and seeds as you like.

4 Servings

Ingredients

1 cup

uncooked rye berries or wheat berries

⅓ cup

Earthbound Farm Organic Dried Cranberries

⅓ cup

Earthbound Farm Organic Raisins

1 cup

thinly sliced Earthbound Farm Organic celery

⅓ cup

chopped Earthbound Farm Organic Italian Parsley

½ cup

raw pumpkin seeds

2 Tbsp

finely minced shallots

1 Tbsp

White wine vinegar

2 Tbsp

fresh orange juice

Grated rind of 1 orange

¼ tsp

salt

¼ tsp

Freshly ground black pepper

¼ cup

extra-virgin olive oil

Directions

Place the rye berries in a medium-size saucepan and cover with 3 cups of cold water. Bring to a boil over high heat. Cover the pan, reduce the heat to low, and simmer until the berries are just tender, 45 to 55 minutes. Drain and transfer to a large bowl.

Add the fruit, celery, parsley and pumpkin seeds to the rye berries and mix to blend.

Make the dressing by placing the shallots in a glass jar with the vinegar and orange juice. Let the mixture sit for 10 minutes, then add the remaining ingredients. Shake vigorously to blend.

Just before serving time, add the dressing to the rye berries and toss to coat. Season to taste with salt and pepper.

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