Rye Berry Salad With Orange Vinaigrette Recipe

Name: Rye Berry Salad With Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups water; 1 cup uncooked rye berries or wheat berries; 1 cup hot water; 3 tablespoons dried currants; 1 1/2 cups finely chopped celery; 1/4 cup chopped fresh parsley; 3/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; 1/4 cup finely chopped shallots; 1 tablespoon grated orange rind; 1 tablespoon fresh orange juice; 2 teaspoons Champagne vinegar or white wine vinegar; 2 tablespoons olive oil

Servings: persons

3 cups water
1 cup uncooked rye berries or wheat berries
1 cup hot water
3 tablespoons dried currants
1 1/2 cups finely chopped celery
1/4 cup chopped fresh parsley
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped shallots
1 tablespoon grated orange rind
1 tablespoon fresh orange juice
2 teaspoons Champagne vinegar or white wine vinegar
2 tablespoons olive oil

1
Combine 3 cups water and rye berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour. Drain.
2
Combine 1 cup hot water and currants in a small bowl; let stand 30 minutes. Drain well.
3
Combine rye berries, currants, celery, parsley, 1/2 teaspoon salt, and pepper.
4
Combine 1/4 teaspoon 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.
5
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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups water, 1 cup uncooked rye berries or wheat berries, 1 cup hot water, 3 tablespoons dried currants, and more.

Yes, Rye Berry Salad With Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rye Berry Salad With Orange Vinaigrette

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