Rye Berry Salad with Mustard and Caraway Dressing

rye berry salad

February 21st 2014By Chef Tami Weiser

There’s more to rye and wheat than the flours and rye seeds we know so well. Try them in chewy, rich whole berry form. Once you have these whole-grain, super-healthy, high-fiber grains soaked overnight, this dish is a true one-dish wonder. It keeps well, so make in advance. The dressing adds a layer of flavor that is reminiscent of a great Swiss on rye sandwich with a little honey mustard. If it is summer, grab a few corn cobs and scrape these kernels right into this salad with a few cut up tomatoes and serve it in crunchy lettuce cups for rolling up.


Freekeh Pilaf


October 27th 2013By Tamar Genger MA, RD

I wanted to make a pilaf with the sample of Freekehlicious I got a few months ago and so when I went to check if anyone else had done it I found that Yotam Ottolenghi had one and I love his recipes so I went with it. He served his with some yogurt I didn't think it was necessary. Freekeh is another ancient grain that reminds me of a hardier bulgur.