Herbed Rye-Berry Timbales

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Herbed Rye-Berry Timbales

 

3/4 cup raw rye berries

1/3 cup chopped celery

2 tablespoons grated onion

1 teaspoon minced garlic

safflower oil for coating ramekins or custard cups

1 cup chopped tomatoes

1/2 teaspoon ground dill seed

1/4 teaspoon dried sage

1 teaspoon minced cilantro

2 tablespoons low-sodium soy or tamari sauce

1 egg, beaten

1/2 cup grated mozzarella cheese

 

In a large pot over medium-high heat, bring 2 cups of

water to a boil.

Add rye berries, celery, onion, and garlic. Simmer

until berries are

tender and all water has been absorbed (about 45

minutes).

Preheat oven to 350 degrees. Lightly oil 8 ramekins

(small 4-ounce

souffle dishes) and place in a shallow baking pan.

Fill pan with 1/2 inch

of boiling water.

In a large bowl combine tomatoes, dill, sage,

cilantro, soy sauce, egg,

and cheese. Stir in cooked rye berries and vegetables.

Spoon mixture into

ramekins, filling to within 1/4 inch of top. Bake

until firm (about 45

minutes). Unmold and serve hot. Serves 8.

 

 

 

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