Rye Berry Salad


Toothsome and healthy, this whole grain salad makes a nice change of pace. It's a regular favorite on our all-organic salad bar at our Carmel Valley, CA, Farm Stand.

Whole rye berries, also called groats, resemble wheat berries. They're highly nutritious and a good source of vitamins B and E, fiber and the antioxidant mineral selenium. Feel free to substitute other dried fruits, nuts and seeds as you like.


1 cup uncooked rye berries or wheat berries
1/3 cup Earthbound Farm Organic Dried Cranberries
1/3 cup Earthbound Farm Organic Raisins
1 cup thinly sliced Earthbound Farm Organic celery
1/3 cup chopped Earthbound Farm Organic Italian Parsley
1/2 cup raw pumpkin seeds
2 tablespoons finely minced shallots
1 tablespoon White wine vinegar
2 tablespoons fresh orange juice
  Grated rind of 1 orange
1/4 teaspoon salt
1/4 teaspoon Freshly ground black pepper
1/4 cup extra-virgin olive oil


Place the rye berries in a medium-size saucepan and cover with 3 cups of cold water. Bring to a boil over high heat. Cover the pan, reduce the heat to low, and simmer until the berries are just tender, 45 to 55 minutes. Drain and transfer to a large bowl.

Add the fruit, celery, parsley and pumpkin seeds to the rye berries and mix to blend.

Make the dressing by placing the shallots in a glass jar with the vinegar and orange juice. Let the mixture sit for 10 minutes, then add the remaining ingredients. Shake vigorously to blend.

Just before serving time, add the dressing to the rye berries and toss to coat. Season to taste with salt and pepper.

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