3 C. water
1 C. uncooked rye berries or wheat berries
1 C. hot water
3 T. dried currants (raisins)
1 1/2 C. finely chopped celery
1/4 C. chopped fresh parsley
3/4 tsp. salt, divided
1/4 tsp. freshly ground black pepper
1/4 C. finely chopped shallots
1 T. grated orange rind
1 T. fresh orange juice
2 tsp. Champagne vinegar or white wine vinegar
2 T. olive oil

Combine 3 C. water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain. Combine 1 C. hot water and currants in a small bowl; let stand 30 minutes. Drain well. Combine rye berries, currants, celery, parsley, 1/2 tsp. salt, and pepper. Combine 1/4 tsp. salt, shallots, rind, juice, and vinegar in a small bowl, stirring well. Let stand 5 minutes. Stir in oil with a whisk. Pour shallot mixture over rye mixture; toss well to coat.

Yield: 6 servings
Calories: 174
Fat: 5.3g
Fiber: 5.2g