Warm red cabbage and rye berry salad from The Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, and Fruit by Rebecca Wood

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Notes about this recipe

  • dinnermints on August 12, 2016

    Not a knock-your-socks-off kind of dish, but good, and I'd make it again. I decreased the walnuts to 1/2 cup and the chevre to 3 oz (although it did call for 1/2 cup crumbled, which is maybe the same amount). For the herbs, I used a combo of tarragon, oregano, and marjoram since it's what I had on hand. I'd cook the rye berries differently - she uses a steam method that I love for brown rice, but the rye berries got a bit mushy this way - better to cook them in a bunch of water and drain.

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