3 C. water
\n1 C. uncooked rye berries or wheat berries
\n1 C. hot water
\n3 T. dried currants (raisins)
\n1 1\/2 C. finely chopped celery
\n1\/4 C. chopped fresh parsley
\n3\/4 tsp. salt, divided
\n1\/4 tsp. freshly ground black pepper
\n1\/4 C. finely chopped shallots
\n1 T. grated orange rind
\n1 T. fresh orange juice
\n2 tsp. Champagne vinegar or white wine vinegar
\n2 T. olive oil<\/p>\n
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.<\/p>\n
Yield: 6 servings
\nCalories: 174
\nFat: 5.3g
\nFiber: 5.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n