Whole grain salads are hearty and nice seasonal transition foods.
Chef Beth Dooley has one you can try at home.
Rye Berry Salad with Watercress, Craisins and Walnuts
Serves 4 to 6
3 cups water
1 cup uncooked rye berries
¼ cup craisins
1-1/2 cups celeriac or celery
1/3 cup chopped fresh parsley
¼ cup chopped fresh shallots
Zest and juice of 1 orange
2 teaspoons lemon vinaigrette
2 tablespoons sunflower or hazelnut oil
½ cup diced feta cheese, optional
Salt and freshly ground black pepper to taste
1 bunch watercress
Put the rye berries and water into a saucepan, set over high heat, and bring to a boil. Cover, reduce the heat an simmer for 1 hour. Drain.
Combine the cooked rye berries with the craisins, celery, parsley, shallots in a medium bowl.
In a small bowl, whisk together the orange juice and zest, lemon juice, and oil. Season to taste with salt and pepper to taste.