Delving Deeper into Rye: More Mouthwatering Recipes

Welcome back to our rye exploration! As we continue to uncover the culinary and health benefits of this remarkable grain, we’re excited to share even more mouthwatering rye recipes that not only tantalize your taste buds but also support your overall well-being. In our first post we gave you the basic instructions for cooking rye and a delicious recipe for double chocolate rye cookies. Rye is more than just a flavorful addition to your meals—it plays a role in promoting digestive health and nurturing organs like the pancreas and spleen. With its rich fiber content and essential nutrients, rye contributes to balanced digestion and supports your body’s vital functions.

In this follow-up post, we’ll dive into a new collection of inventive rye-based recipes designed to enhance your diet while offering those important health benefits. Whether you’re looking to diversify your meal plan or explore new ways to harness rye’s nutritional advantages, these recipes will inspire you to make rye a staple in your kitchen. Join us as we continue our journey with rye and discover how these wholesome dishes can boost both your flavor experience and your health!

Simple Vegetable Egg Bake

Servings: 4 

Ingredients:

• 8 large eggs
• 1/2 c.  plant based milk
• 1/2 tsp.  sea salt
• 1/2 tsp.  black pepper
• 1 1/2 – 2 ounces shredded cheese (cheddar, gouda, goat, smoked mozzarella)
• 2 c. diced vegetables (like asparagus, spring onions, tomatoes, spinach, peppers, broccoli, garlic, zucchini, sweet potatoes, butternut squash or onions)
• 1 to 2 tsp.  fresh minced herbs (basil, rosemary, thyme or parsley)- optional
• 1 c.  cooked grains (rye, millet, quinoa, or brown rice)

Directions:

1. Preheat the oven to 375˚ F and place an 8×8 baking dish on a baking tray with a lip.
2. In a bowl, whisk together eggs, whole milk, salt, and pepper until well mixed. Set aside.
3. Prepare your vegetables. For vegetables that can be eaten raw or don’t take too long to cook: dice into small pieces (1/2 inch at most as smaller is better) and put the veggies in the bottom of the baking dish. (If you would like to use vegetables that take a bit of time to cook (such as sweet potatoes or butternut squash), roast or steam ahead of time.)
4. Sprinkle the cheese over the vegetables, adding any herbs or grains as you would like. 
5. Pour the egg mixture over the veggies, grains and cheese.
6. Bake for 28-32 minutes. Eggs should be puffed, not look wet on top, and not jiggle when the tray is shaken. Cheese should also be slightly brown. 
7. Remove from the oven and serve immediately as the egg mixture will begin to deflate as it cools. 

Rye and Carrot Salad

Ingredients:

• 1 1/2 c. dried rye berries 
• 2 bay leaves
• Kosher salt
• 1 pound small carrots, peeled and sliced
• 1 c.  almonds, roughly chopped
• 2 tsp.  whole grain or Dijon mustard
• 1 medium garlic clove, minced 
• 2 tsp.  lemon juice 
• 2 tsp.  balsamic vinegar
• 3 tbsp.  olive oil
• 2 stalks celery, peeled, and thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 c.  chopped fresh cilantro leaves
• Freshly ground black pepper

Directions:

1. Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place the strainer over a large bowl and let drain for at least 15 minutes.
2. While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes. Drain under cold running water. Set aside.
3. Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes. Transfer to a bowl and set aside.
4. Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently until the salad is coated in the dressing. Serve immediately or store in a sealed container for up to 3 days.

Overnight Wheat, Rye & Oat Breakfast Porridge

Ingredients:

• 1/2 c.  wheat berries
• 1/4 c.  rye berries
• 3 2/3 c. water (separated)
• 1/3 c.  steel-cut oats
• 2/3 c.  water
• Toppings to taste like milk, dried fruit, maple syrup, nuts, coconut, berries, etc

Directions:

1. Bring 3 c. water, wheat berries and rye berries to a boil and let it simmer for an hour.  Check every 15 minutes or so to make sure all the water hasn’t cooked away.  
2. When the berries are yielding but still quite al dente, add the oats and remaining 2/3 c.  water. Add the oats and water right into the wheat and rye berries.  Cover and simmer for 20 to 30 minutes, then remove from the heat and set aside for the night.
3. In the morning, reheat the porridge with a little added water and a couple pinches of salt.
4. When it’s hot, dish it up, add desired toppings and enjoy.