This fall recipe is a preview from our upcoming book. The tart dried cherries are beneficial for warming the body and strengthening qi, while the whole grain rye berries help to reduce edema and excess fluids in the Fall body types. It can be served as a side dish or on its own as a vegetarian meal.
Serves 4
For the salad:
1 cup rye berries, rinsed and drained
3 cups water
1/2 teaspoon kosher salt
1/4 cup dried cherries
1/2 cup water
1 teaspoon extra-virgin olive oil
1/4 cup minced shallots
1/4 cup diced celery
1 cup (or about 1/2 of a 15-ounce can) cooked cannellini beans, drained
2 tablespoons chopped fresh green onions
1 tablespoon chopped fresh Italian parsley
For the dressing:
1/2 tablespoon water
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Prepare the salad:
In a medium pot, soak rye berries in room temperature water overnight.
Add the salt to the rye berries and soaking water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 1 1/2 hours, or until berries are cooked through. Some berries may split open during cooking.
In a small pot, bring water to a boil over high heat. Remove from heat and soak the dried cherries in the water for 3 minutes, or until soft. Drain and discard the soaking liquid, then roughly chop the cherries and reserve.
In a large skillet, heat oil over medium heat. Add shallots and cook for 1 minute. Add celery and cook for 2 minutes, then add cannellini beans and cook for 3 minutes. Remove mixture from heat and stir in the cooked rye berries, reserved cherries, green onions, and parsley.
Make the dressing:
In a small bowl, combine water, lemon zest, lemon juice, salt, and black pepper. Add oil in a steady stream and whisk together until emulsified. Add dressing to the rye berry mixture and toss until well incorporated.