1 cup rye berries
6 tablespoons olive oil
1 large shallot, minced
3 carrots, finely diced
3 celery stalks, minced
3 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 ounces fresh chèvre or soft goat cheese
1. Soak the rye berries in a big bowl of cool water for at least 8 hours or up to 16 hours. Drain in a fine-mesh sieve or small-holed colander set in the sink. Pour the grains into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander and run under cool water to stop the cooking. Drain thoroughly while you prepare the rest of the recipe.
2. Heat a large skillet over medium heat. Pour in the oil, then add the shallot, carrots, and celery. Stir until softened, about 4 minutes. Stir in the vinegar, Worcestershire sauce, mustard, thyme, salt, and pepper. Stir over the heat about 30 seconds; set aside for a couple of minutes to cool down.
3. Pour the rye berries into a large bowl, scrape the contents of the skillet into the bowl, and toss to coat and combine. Set aside for 15 minutes to blend the flavors.
4. Crumble the goat cheese into the bowl and stir gently to break it up throughout the salad without mushing it.
SERVES 4
Active time: 15 minutes
Total time: 1 hour 45 minutes, plus soaking the rye berries for at least 8 hours
Make ahead: Store, covered, in the fridge for up to 4 days.
Save time: Use 22⁄3 cups cooked rye berries and omit soaking and cooking the raw grains.
Make It Vegetarian: Use a vegan-friendly Worcestershire sauce.
CHEF IT UP!
GRAIN SWAPS
TESTERS’ NOTE