Cumin Infused Olives In Rye Garbanzo Bean Salad With Oranges

1. 1

   Place the rye berries and salt in a large pot, cover with 2 1/2 cups water and bring to a boil. Lower the heat and simmer for 60-90 minutes, until tender and one quarter of the rye has split open. Add water as needed to keep the rye covered.

2. 2

   While rye is cooking prepare dressing. Toast cumin in a dry pan until fragrant, about 30 seconds, add olive oil and olives, saute 1 minute or so to infuse oil and olives with the cumin. Remove from heat. In a small bowl whisk together with remaining dressing ingredients and scrape olives, oil, and cumin from pan into bowl, toss to combine (adjusting to your taste). Cover and bring to room temperature until ready to use.

3. 3

   Drain rye well and run under cool water to stop the grains from cooking. Transfer to a bowl; add garbanzo beans, prepared dressing and toss to combine. Chill until the mixture is completely cool, or for up to a day.

4. 4

   Zest one orange into the rye mixture. Peel and section both oranges and add to salad along with the red onions, and parsley. Section the orange over the salad allowing any juice to drain into the salad.

* Per serving · 4 servings · Values may vary.