PCC Rye Berries and Parsley Salad with Kalamata Olives and Parmesan Cheese

PCC Rye Berries and Parsley Salad with Kalamata Olives and Parmesan Cheese

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  • 1 cup dried rye berries
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon white balsmic vinegar or white Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 1 bunch Italian parsley, leaves coarsely chopped
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 6 Roma tomatoes, sliced into rounds
  • Salt and pepper, to taste
  • 2 tablespoons minced green onions
  • 1/2 cup shaved Parmesan cheese


Pick over rye berries, rinse and drain. Bring 3 3/4 cups unsalted water to a boil in a saucepan. Add rye and return to a boil. Cover, lower the heat and simmer for about 1 hour. Let stand and cool to room temperature.

Combine vinegar, lemon juice, white balsamic or white Worcestershire sauce, mustard and red pepper flakes; whisk together well. Slowly add olive oil while whisking.

Combine cooled rye berries with parsley, olives and dressing; toss well. Season to taste with salt and pepper. Place on a platter or in a bowl with tomatoes around the edge. Garnish with shaved Parmesan.

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