Rye berries with shredded apples and raspberries

4 servings

Ingredients

Quantity Ingredient
1 cup Whole rye berries
3½ cup Water
1 tablespoon Sugar
1 tablespoon Champagne vinegar
Or apple cider vinegar
½ teaspoon Crushed pink peppercorns
1 Granny Smith apple, peeled
Cored, shredded or grated
1 pint Raspberries

Directions

Spread the rye out on a work surface and pick over it. Place in a fine sieve and rinse under cold running water for 2 min.

Place the rye and water in a heavy, medium saucepan and bring to a rolling boil. Reduce the heat, cover, and simmer for about 1 hour or until the grains are tender but retain their crunch. Remove the pan from the heat and let sit, covered, for 10 min. Pour the grains into a mixing bowl and let cool, about 5 min, then add the sugar, vinegar, and peppercorns. Fold in the shredded apple, mixing well, then immediately before serving add the raspberries.

Note: This dish goes well with grilled fish or poultry.

Grains, Rice, and Beans

by Kevin Graham

ISBN 1-885183-08-9

pg 121

Submitted By DIANE LAZARUS On 11-25-95

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