Herbed rye-berry timbales

8 Servings

Ingredients

Quantity Ingredient
¾ cup Raw rye berries
⅓ cup Chopped celery
2 tablespoons Grated onion
1 teaspoon Minced garlic
Safflower oil -- for coating
Ramekins
1 cup Chopped tomatoes
½ teaspoon Ground dill seed
¼ teaspoon Dried sage
1 teaspoon Minced cilantro
2 tablespoons Low-sodium soy or tamari
Sauce
1 Egg -- beaten
½ cup Grated low-fat mozzarella
Cheese

Directions

1. In a large pot over medium-high heat, bring 2 cups of water to a boil.

Add rye berries, celery, onion, and garlic. Simmer until berries are tender and all water has been absorbed (about 45 minutes).

2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4-ounce souffle dishes) and place in a shallow baking pan. Fill pan with ½ inch of boiling water.

3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg, and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into ramekins, filling to within ¼ inch of top. Bake until firm (about 45 minutes). Unmold and serve hot. Recipe By : the California Culinary Academy File

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