An easy gluten-free, vegan, and vegetarian recipe for Sweet Rye Berry Salad with persimmons and beans.
Okay, what do you know about Rye Berries? Here’s what I knew about them before opening up a package of them: NOTHING. So I am by no means a Rye Berry expert, but if I say the word “Rye Berry” a couple more times, you might think I am, right?
Some facts about Rye Berries:
- They’re the whole kernel of Rye.
- They take a heck of a long time (an hour) to cook.
- It’s lower in gluten than wheat, but still not cool if you’re celiac or gluten-intolerant.
They don’t taste like Rye Bread or Pumpernickel. They actually remind me of Wheat Berries. I wouldn’t be able to tell the difference between the two – chewy, hearty, and filling.
First, cook the Rye Berries. Fill the pot about two inches above the grain line, bring to a boil, simmer for an hour, and drain like pasta.
I made a ginormous batch and froze half of it. We can’t do this every day.
Get some sugar.
And some cashew pieces.
Cooked on the stove, because I couldn’t turn on my oven. I mean, I COULD but I didn’t want to.
Next up – beans. These were Orca Beans cooked in the Slow Cooker with lots of garlic, so they had a ton of flavor.
More sweet stuff – Fuyu Persimmons + Currants.
I had leftover Lemonette Dressing so I used that to coat everything. You could certainly make one from scratch (I recommend this one).
- 1 cup Raw Cashews
- 1/2 cup Brown Sugar
- Big Pinch Salt
- Big Pinch Pumpkin Pie Spice
- 1-2 TB water
- 3 Cups Cooked Rye Berries
- 4 Chopped Fuyu Persimmons
- 3 Cups Cooked Beans (I used Orca)
- 1 Cup Currants
- 1/2 Cup Vinaigrette
- Make the Candied Cashews: In a small, nonstick skillet, combine the sugar, salt, spice, and water, and heat on low until the mixture combines and bubbles. Add the cashews and cover the nuts in the glaze. Spread out on parchment paper and let them cool before breaking into pieces.
- Cook the Rye Berries according to package directions. Add all the remaining ingredients, including the cooled cashews. Salt and pepper to taste.