Sprouted rye berry and shallot salad
Wholesome sprouted rye berries meet zesty shallots in this invigorating salad bursting with vibrant flavors and crunchy textures. Perfect for a nutritious and satisfying meal.
Ingredients:
- 1 1/2 cups whole rye berries or hulled barley
- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon minced shallot
- Pepper
Instructions:
- Place the rye berries in a sizable bowl and add enough water to cover them by 2 inches. Allow them to soak at room temperature overnight, then drain and gently dry them. Spread the rye berries evenly in a broad, shallow container. Leave them at room temperature to sprout, which usually takes about 48 hours.
- Combine the rye and 2 quarts of water in a medium saucepan. Heat until simmering, then mix in 1 teaspoon of salt. Cover and cook until the rye berries are tender, approximately 30 minutes. Once done, let them cool in the water. Drain properly and transfer to a large bowl. Mix in the olive oil, sherry vinegar, and shallot, ensuring all the rye berries are coated. Season with salt and pepper to taste.
Summary:
- Calories: 252 kcal
- Fat: 14 g
- Protein: 2 g
- Carbs: 33 g
- Potassium: 193 mg
- Magnesium: 15 mg