Name: Warm Rye Berries with Apple and Scallions
Total time: 1 h 30 min
Ingredients: 1 cup rye berries, rinsed and drained; ½ teaspoon table salt , plus salt for cooking rye berries; 2 tablespoons unsalted butter; 3 scallions , white parts sliced thin, green parts sliced thin on bias; 1 Granny Smith apple , peeled, cored, and cut into ¼-inch pieces; ¼ teaspoon pepper; ¼ teaspoon fennel seeds; 1 teaspoon sherry vinegar

Why This Recipe Works

The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and fastest) to cook the rye berries like pasta, simply simmering the kernels in a pot of water until they were tender but still chewy. Soaking overnight, while optional, helped shorten the cooking time and prevented the grains from blowing out. Sautéing the cooked rye berries in a skillet with scallions, apple, and spices yielded a pilaf-like dish.

Before You Begin

Soaking the rye berries in water overnight will shorten the cooking time to 40 to 55 minutes. We like this dish made with rye, but any hearty grain will work. Serve as a side dish to meat or poultry.

Instructions

Bring 2 quarts water to boil in large saucepan. Stir in rye berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 50 minutes to 1 hour 10 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (rye berries can be refrigerated in airtight container for up to 2 days).

Melt butter in 12-inch skillet over medium heat. Add scallion whites, apple, pepper, fennel seeds, and salt and cook, stirring frequently, until apple starts to soften, 2 to 4 minutes. Add rye berries and cook until warmed through, 2 to 5 minutes. Off heat, stir in vinegar and scallion greens. Season with salt and pepper to taste, and serve.