Rye Berry Salad with Lemon & Herbs

1. 1
   boil · ~60 min

   Cook the rye berries.

   1.In a medium saucepan, combine 1 cup rinsed rye berries with 3 cups water and 0.25 tsp salt.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Cover and cook until tender but still chewy, about 50-60 minutes.

   4.Drain any excess water and let the rye berries cool to room temperature.

   TIPRye berries should have a pleasant chew — like al dente pasta. Taste at 50 minutes.
2. 2
   prep · ~10 min

   Prep the vegetables and herbs.

   1.Dice the cucumber into small, even cubes.

   2.Finely dice the shallots.

   3.Chop the parsley, dill, and mint.
3. 3
   mix · ~2 min

   Whisk the lemon dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, and lemon zest.

   2.Season with a pinch of salt and fresh cracked pepper.

   3.Whisk until emulsified.
4. 4
   mix · ~2 min

   Toss everything together.

   In a large mixing bowl, combine the cooled rye berries, cucumber, shallots, and herbs. Pour the dressing over and toss well until everything is evenly coated.

   TIPFor the best flavor, let the salad sit for 10 minutes before serving to let the grains absorb the dressing.
5. 5
   serve

   Serve at room temperature or chilled.

   Transfer the salad to a serving bowl. Taste and adjust seasoning with an extra squeeze of lemon or pinch of salt if needed.

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