Rye berries are traditionally milled into flour to bake bread with, but we love their flavor in this healthy whole-grain salad, tossed with a caraway seed vinaigrette. Serve with roasted pork and an arugula salad for a complete meal. Source: EatingWell Magazine, January/February 2018

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Bring water and rye berries to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 1 1/4 hours. Drain.

  • Combine vinegar, caraway, honey, mustard, salt and pepper in a large bowl. Whisk in oil until combined. Add the rye berries, cabbage and scallions; toss to combine. Serve topped with trout and walnuts.


To make ahead: Refrigerate the dressed salad for up to 2 days. Top with trout and walnuts just before serving.

Nutrition Facts

215 calories; 12.3 g total fat; 1.6 g saturated fat; 2 mg cholesterol; 323 mg sodium. 145 mg potassium; 21.7 g carbohydrates; 4.5 g fiber; 3 g sugar; 6.9 g protein; 468 IU vitamin a iu; 22 mg vitamin c; 17 mcg folate; 44 mg calcium; 2 mg iron; 19 mg magnesium; 1 g added sugar;