I have just discovered rye berries and am loving their chewy texture and nutty flavor. Adding creamy avocados and fresh apricots to them is quite delicious. Maple syrup brings a hint of sweetness, pistachios add a bit of crunch and mint and lime brighten it up. This makes a lovely light lunch or side dish for a barbecue. You could even add a dollop of yogurt for breakfast! —BlueKaleRoad
Test Kitchen Notes
If you've ever eaten cracker jack, you know the thrill of encountering those delicious peanuts in the sea of popcorn filler. This beautiful salad is so packed with those (figurative) peanuts that eating it is a real joy. You will thrill at each bite of avocado and apricot, morsels which are further enlivened by hits of mint, pistachio, and a truly fantastic maple-lime dressing. But the rye berry-filler is fun too -- nutty and pleasantly chewy grains that reminded me of a cross between barley and farro -- and they're so cheap! One important note is that my rye berries took almost an hour to cook, more than double what the recipe says. Thanks to BlueKaleRoad for a new mainstay in my summer salad repertoire! —arielleclementine
kosher salt, divided
fresh lime juice
large avocados, diced
fresh mint, finely chopped
pistachios, toasted and roughly chopped
In This Recipe
Combine the rye berries, water and 1 teaspoon kosher salt in a medium sized sauce pan. Bring to a boil, cover and lower heat. Simmer for about 25 minutes, until rye berries are soft. Drain any remaining water and set aside to cool (can be made ahead).
Whisk together the syrup, olive oil, lime juices and remaining 1 teaspoon of salt. Spoon the rye berries into a serving bowl. Add the avocados, apricots, mint and pistachios and toss gently. Drizzle the dressing over and stir gently. Serve immediately.