Rye berry and roasted cauliflower salad with walnuts and dried cranberries from Grains for Every Season: Rethinking Our Way with Grains (page 165) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • prkrgrant on March 12, 2025

    just okay for us but still very easy to put together especially if the grain is pre cooked

  • Ordinaryblogger on July 13, 2022

    Replaced rye berries with kamut berries and pickled peppers with pickled cucumbers. Added corona beans for protein to make it a complete dinner. PERFECTION

  • meggan on January 25, 2022

    I cooked the rye berries on brown rice settings in a rice cooker and it took forever. In the meanwhile, despite my admonitions, everyone ate the roasted cauliflower that was waiting to go in the final salad. So, the ratio was off which may be why it was just ok. It tasted very healthy. Sometimes that's not the taste we want.

  • clkandel on December 31, 2021

    I made the rye berries in the instant pot. Toasted the rye berries in a little olive oil on sauté setting. 1c. berries, 4 c. water, high pressure, 25 minutes, natural release. This gave the salad a nice toasty flavor. Great served at room temp.

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