A great place to start

In yesterday's FreshMail article, I encouraged you to consider eating more whole, unprocessed foods this year; a simple resolution that is really easy to keep. After all, you can define “more” any way you choose.

If you're ready to embrace that resolution, I suggest you begin to explore your choices in whole grains. Rye berries are one of my favorites, especially in the cold winter months when nourishing and warming foods are always welcome. The seeds of the rye plant (known as berries) have a rich, nutty and satisfying flavor. In this recipe, combining the pleasurable taste and texture of the rye with the lighter, sweeter and more subtle taste of the squash, is just perfect. You'll find everything you need on the Freshlife shelves, including organic rye berries in the grain aisle and local, unsprayed acorn squash in our produce department.

Enjoy!

Barb Jarmoska

Rye Berries with Winter Squash

INGREDIENTS:

1 cup uncooked rye berries

4 cups water

1-2 TBL coconut oil

1 tsp cinnamon

1 tsp allspice

2 cups peeled winter squash, cut in 1” cubes

½ cup chopped walnuts or pecans (raw or toasted)

METHOD:

Rinse rye berries in a colander or sieve under cold running water.

Heat 4 cups water in a tea kettle until boiling.

Place coconut oil in a large soup pot or dutch oven and melt over medium heat. Add rye berries. Turn heat to medium-high and brown the berries in the oil, stirring gently but constantly for 5-7 minutes.

Pour boiling water over the berries and stir in spices.

Reduce heat to low/simmer. Cover the berries and cook for about 60 minutes, or until nearly tender. Do not stir. Add more water only if needed to prevent sticking.

Add squash cubes, stir gently into rye berries and cook another 30 minutes.

To serve, top with nutmeats and season to taste with Celtic salt and fresh ground pepper.

VARIATION #1: Cook rye berries on low heat in a crock pot for 7 – 8 hours. Turn up heat and add squash for the final 30 – 40 minutes.

VARIATION #2: Oven roast squash halves and use rye berries cooked according to these directions as a filling for cooked squash.

VARIATION #3: Oven roast squash cubes separately and serve atop cooked rye berries.

Serves 2 as a main meal, serves 4 if used as a side dish