Rye berry salad orange vinaigrette

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Rye Berry Salad with Orange Vinaigrette

 

Recipe By :Deborah Madison, All about grains

Serving Size : 6 Preparation Time :0:00

Categories : New Import Rice and Grains

Salads Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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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

 

1. Combine 3 cups water and rye berries in a saucepan; bring to boil. Cover,

reduce heat, and simmer 1 hour. Drain.

 

2. Combine 1 cup hot water and currants in a small bowl, let stand 30 minutes.

Drain well.

 

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

 

4. Combine 1/4 teaspoon salt, shallots, rind, juice, and vinegar in small bowl,

stirring well. Let stand 5 minutes. Stir in oil with whisk. Pour shallot mixture

over rye mixture; toss well to coat

 

Yield: 6 servings (serving size: about 2/3 cup); 174 cals (27% CFF); 5g fiber,

4g fat; 29g carb

 

Source:

" Cooking Light 2002-November "

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Per Serving (excluding unknown items): 160 Calories; 5g Fat (27.8% calories from

fat); 5g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 302mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other

Carbohydrates.

 

NOTES : Any of the whole grains -- or a mix of them -- will work in this salad.

Substitute raisins if you don't have currants.

 

Nutr. Assoc. : 0 4799 0 0 0 0 0 0 0 0 0 5555 0