Toasted Brown Rice and Rye Berries with Colorful Vegetables

As much as I love a simple bowl of brown rice, I also enjoy taking my rice to the next level by combining it with other grains, and adding bits of vegetables, spices, and herbs. Adding rye berries (or wheat berries, which work equally well) lends a bit of a surprise, as they are chewier than rice. These berries are the whole grain before it’s processed into flour; rye and wheat berries have almost been forgotten as most people settle for bread over whole grains. Toasting the grains before steaming creates a nutty aroma and a fluffy texture. Serves 4 to 6 (makes about 7⅓ cups)

1½ cups short-grain brown rice, rinsed well

½ cup rye berries or wheat berries, rinsed well

3½ cups water

¼ teaspoon plus ⅛ teaspoon fine sea salt

1 teaspoon olive oil

1 clove garlic, minced

1 medium carrot, peeled and finely diced

1 celery stalk, finely diced

Kernels from 2 ears of corn, or ½ cup frozen corn kernels

1 tablespoon minced fresh dill

Heat a large (9½- to 10½-inch) cast-iron skillet over medium-low heat to allow the skillet to get hot, but not smoking, about 2 minutes. Add the rice and rye berries. Using a long-handled rice paddle or a square-tipped wooden spoon, move the grains around in the skillet as they cook, until the rice eventually turns a warm golden color and the rye berries are lightly browned (they will already be a darker brown color than the rice), about 12 minutes.

Meanwhile, combine the water and ¼ teaspoon of the salt in a large, heavy saucepan and bring to a boil over high heat. Lower the heat to a simmer, then slowly add the toasted rice and rye berries. Cover and simmer gently, without stirring, for 35 minutes, or until the grains are tender and the liquid is absorbed. Remove the pan from the heat. Let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork. Cover and let stand for 5 minutes longer.

Heat the oil in a heavy sauté pan over medium heat. Add the garlic and cook until it is warm and fragrant, about 20 seconds. Add the carrot, celery, corn, and the remaining ⅛ teaspoon salt and sauté until the vegetables are tender, about 3 minutes.

Transfer the cooked grains to a serving bowl and add the vegetables and dill. Fluff the rice with a fork, gently mixing in the vegetables and dill, and serve.

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