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Salads | |
| 3 cups water ¾ cup rye berries ¼ cup cider vinegar 1 teaspoon toasted caraway seeds 1 teaspoon honey 1 teaspoon whole-grain mustard ½ teaspoon salt ¼ teaspoon ground pepper 3 tablespoons extra-virgin olive oil 3 cups slivered red cabbage 3 scallions, sliced 2 ounces smoked trout, flaked ⅓ cup toasted walnuts, chopped | |
| Bring water and rye berries to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 1 1/4 hours. Drain. Step 2 Combine vinegar, caraway, honey, mustard, salt and pepper in a large bowl. Whisk in oil until combined. Add the rye berries, cabbage and scallions; toss to combine. Serve topped with trout and walnuts. | |
| Serve with roasted pork and an arugula salad for a complete meal. | |
Unrated | |
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