Rye Berry Salad with Grapes and Pecans


Delicious and nutritious, this whole-grain dish can be made ahead and served as a cold salad; but it's also terrific as a warm side dish with roast chicken or pork. The salty prosciutto makes a lovely contrast with the juicy grapes and earthy pecans, but it can be eliminated to make the salad vegetarian.



3 tablespoons extra-virgin olive oil
1 tablespoon golden balsamic vinegar
1/4 teaspoon salt
  Freshly ground black pepper (to taste)
1 cup rye berries
2 tablespoons olive oil
1 cup finely diced shallots or yellow onion
4 ounces prosciutto (chopped into 1/2-inch pieces)
1 tablespoon finely minced fresh garlic
1 1/2 cups halved Earthbound Farm Organic seedless grapes, any color
1 cup thinly sliced celery
2/3 cup toasted, chopped pecans
3 tablespoons minced fresh flat leaf parsley
2 tablespoons minced fresh tarragon
  Salt and freshly ground black pepper


To make the simple vinaigrette dressing, place the oil, vinegar, salt and pepper in a small glass jar and seal the lid tightly. Shake the jar vigorously to combine. Set aside.

Place the rye berries in a small saucepan and add 3 cups of cold water. Bring to a boil over high heat, then reduce the heat to low to maintain a simmer. Cover and cook until the berries are tender, 45 to 55 minutes. Drain and transfer to a bowl.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and prosciutto. Cook, stirring frequently, until the onion is soft and the prosciutto browns lightly, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 minute.

Transfer the contents of the skillet to the bowl with the wheat berries. Stir in the grapes, celery, pecans, parsley and tarragon. Add the dressing and stir to blend. Season to taste with salt and pepper. Serve warm, at room temperature, or cold. The salad can be refrigerated, covered, for up to 3 days.


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