Since we got so much rye from last weekend, I’ve been busy “cleaning” it.
Basically I go through by a very small handful and remove what shouldn’t belong there.
It’s a tedious job, but I don’t mind it.
I still have many baking ideas using rye flour, but today I decided to eat them without grinding it into flour.
I cooked the cleaned rye berries in salted water.
And made salad!
Loved the chewy texture of the rye berries.
I also just found out that Rye is a great source of fiber!
The salad was served with vegan sausage, sauteed turmeric cauliflower, and tomato basil soup.
All the colors on the plate made this meal a perfect lunch!
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