JoyVegSalads: Rye Berry, roasted pepper dress

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<Nam>

Rye Berry Salad with Roasted Pepper Dressing

</Nam></Summ>

<RcpE name= " Rye Berry Salad with Roasted Pepper Dressing "

author= " Rombauer & apos;s New Joy of Cooking " >

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<![CDATA[

* Exported from MasterCook *

 

Rye Berry Salad with Roasted Pepper Dressing

 

Recipe By :Rombauer's New Joy of Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

1/4 teaspoon salt

1/2 cup rye berries

ROASTED PEPPER DRESSING:

1 clove garlic -- peeled

1/4 teaspoon salt

7 1/2 ounces roasted red peppers -- drained

6 tablespoons olive oil

2 tablespoons fresh lemon juice -- or to taste

2 tablespoons white wine vinegar

1 shallot -- chopped

1 tablespoon ground cumin

salt and black pepper -- to taste

pinch ground red pepper

SALAD VEGETABLES:

1 large carrot -- peeled and diced

2 small celery stalks with leaves -- diced

6 radishes -- diced (6-8)

1 medium zucchini -- diced

1/2 fennel bulb -- diced

1 small yellow bell pepper -- diced

1/2 small red onion -- finely diced

2 tablespoons minced fresh cilantro

salt and black pepper -- to taste

 

Place the water, salt and rye berries in a pot. Bring to a boil. Reduce heat to

low and simmer, covered, until some berries have burst and all are tender, 45 to

60 minutes.

 

Meanwhile, mash the garlic and salt together to form a paste. Place in a blender

or food processor and add the remaining dressing ingredients. Puree until

smooth.

 

Drain the rye berries in a colander, transfer to a large bowl. add add just

enough dressing to moisten. Stir to coat.

 

Stir in the vegetables. Add enough additional dressing to coat. Taste and adjust

the seasonings. Serve at room temperature.

 

Source:

" All About Vegetarian Cooking: Salads (p.37) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 176 Calories; 14g Fat (66.3% calories

from fat); 3g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

211mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 Fat; 0 Other Carbohydrates.

 

NOTES : Rye is a good source of thiamine, iron, phosphorus, and potassium and

has been considered a weight-loss aid because it retains water, swells more

thano ther grains in the stomach and digests more slowly, prolonging the feeling

of fullness. -- Source About vegetarian cooking.

 

Nutr. Assoc. : 0 0 1595 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<CatS>

<CatT>

Salads

</CatT>

</CatS>

<IngR name= " water " unit= " cups " qty= " 1 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " rye berries " unit= " cup " qty= " 1/2 " >

<INtI>

1595

</INtI>

</IngR>

<IngR name= " ROASTED PEPPER DRESSING: " code= " S " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

peeled

</IPrp>

</IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " roasted red peppers " unit= " ounces " qty= " 7 1/2 " >

<IPrp>

drained

</IPrp>

</IngR>

<IngR name= " olive oil " unit= " tablespoons " qty= " 6 " ></IngR>

<IngR name= " fresh lemon juice " unit= " tablespoons " qty= " 2 " >

<IPrp>

or to taste

</IPrp>

</IngR>

<IngR name= " white wine vinegar " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " shallot " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " ground cumin " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt and black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<IngR name= " ground red pepper " unit= " pinch " ></IngR>

<IngR name= " SALAD VEGETABLES: " code= " S " ></IngR>

<IngR name= " carrot " unit= " large " qty= " 1 " >

<IPrp>

peeled and diced

</IPrp>

</IngR>

<IngR name= " celery stalks with leaves " unit= " small " qty= " 2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " radishes " qty= " 6 " >

<IPrp>

diced (6-8)

</IPrp>

</IngR>

<IngR name= " zucchini " unit= " medium " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " fennel bulb " qty= " 1/2 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " yellow bell pepper " unit= " small " qty= " 1 " >

<IPrp>

diced

</IPrp>

</IngR>

<IngR name= " red onion " unit= " small " qty= " 1/2 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " minced fresh cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and black pepper " >

<IPrp>

to taste

</IPrp>

</IngR>

<DirS>

<DirT>

Place the water, salt and rye berries in a pot. Bring to a boil. Reduce heat to

low and simmer, covered, until some berries have burst and all are tender, 45 to

60 minutes.

</DirT>

<DirT>

Meanwhile, mash the garlic and salt together to form a paste. Place in a blender

or food processor and add the remaining dressing ingredients. Puree until

smooth.

</DirT>

<DirT>

Drain the rye berries in a colander, transfer to a large bowl. add add just

enough dressing to moisten. Stir to coat.

</DirT>

<DirT>

Stir in the vegetables. Add enough additional dressing to coat. Taste and adjust

the seasonings. Serve at room temperature.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Salads (p.37)

</Srce>

<Note>

Rye is a good source of thiamine, iron, phosphorus, and potassium and has been

considered a weight-loss aid because it retains water, swells more thano ther

grains in the stomach and digests more slowly, prolonging the feeling of

fullness. -- Source About vegetarian cooking.

</Note>

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