Sprouted Rye Berry and Shallot Salad

1. 1

   In a large bowl, cover the rye berries with 2 inches of water.

2. 2

   Cover and let stand at room temperature overnight; drain and pat dry.

3. 3

   Spread the rye berries in an even layer in a large, shallow container.

4. 4

   Cover and let stand at room temperature until the rye berries sprout, about 48 hours.

5. 5

   In a medium saucepan, combine the rye with 2 quarts of water.

6. 6

   Bring to a simmer and stir in 1 teaspoon of salt.

7. 7

   Cover and cook until just tender, about 30 minutes.

8. 8

   Remove from the heat and let cool in the water.

9. 9

   Drain well and transfer to a large bowl.

10. 10

    Add the olive oil, sherry vinegar and shallot and toss to coat.

11. 11

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.