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Rye grain salad with Orange Vinaigrette

Name: Rye grain salad with Orange Vinaigrette
Total time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: 1 cup or 200g rye grain; 3 tbsp currants; 1 small celery head, finely chopped; 1 bunch fresh parsley, chopped; 1 orange, juice and zest; 2 tbsp tbsp olive oil; 1 tbsp white wine vinegar; 2 shallots, finely chopped; sea salt and freshly ground black pepper to taste

Any whole grains or a mix of them will work in this recipe.

Posted by: Rhona
On: 22/01/2009

Cuisine

British

Time

> 2 hrs

Skill Level

Confident

Serves

Courses etc.

Main Courses
Side dishes
Starters

You will need

Ingredient	Add
1 cup or 200g rye grain		More products
3 tbsp currants		More products
1 small celery head, finely chopped		More products
1 bunch fresh parsley, chopped		More products
1 orange, juice and zest		More products
2 tbsp tbsp olive oil	Awaiting stock	More products
1 tbsp white wine vinegar		More products
2 shallots, finely chopped		More products
sea salt and freshly ground black pepper to taste

Need help converting measurements? View our recipe measurement conversion tables here.

Method

If you can, soak the rye grain overnight. When ready to cook, rinse and drain.
Put the rye berries in a saucepan with a large volume of water (about 1,5 litre) and bring to the boil. Cover, reduce heat and simmer for 1 hour or until the rye berries are soft and chewy. Drain.
While the rye berries are cooking, soak the currants in about 1 cup (250ml) hot water for at least half an hour. Drain well.
When ready to make the salad, combine the cooked rye berries, drained currants, celery and parsley.
Make the orange vinaigrette by whisking together the orange juice and zest, olive oil, vinegar and shallot. Season with sea salt and black pepper.
Pour the vinaigrette over the salad and toss well to coat.