I bought rye kernels on a whim and put them aside as I read that you should soak them overnight to shorten cooking time and I never plan my meals the day before. I eventually ended up cooking some in my rice cooker, using the brown rice setting. Well, it's a new favorite in the house! It's chewy and earthy.
Tonight's dinner for the recipe flair:
- Baked hake (with a bit of EVOO and black pepper)
- Candied tomatoes, diced grilled eggplant and capers
- Arugula, leftover rye kernels, chopped preserved lemons, EVOO and white balsamic vinegar
Candied tomatoes: Toss cherry tomatoes with EVOO and fresh herbs in a pan, simmer in the oven around 300°f (or in the BBQ as I did!) as long as needed to get the tomatoes to shrink and get the texture you like.
by AcceptableLine963