Name: Whole Rye Salad with Bourboned Currants and Caraway
Yield: A Healthy Supper for 2–3 (With A Dash of Hidden Naughtiness)
Ingredients: salt and freshly ground black pepper; 200 g/7 oz sweet potato, peeled and cubed (1.5 cm/⅝ in.cubes are good); 3 tbsp.Southern Comfort (or other sweet bourbon)**; sea salt and freshly ground black pepper; 1 red onion, coarsely chopped; 150 g/5½ oz rye berries (i.e. whole rye grains), soaked overnight in about 500 ml/18 fl oz. generous 2 cups acidulated cold water*; drizzle of olive oil; 50 g/1¾ oz rocket (arugula); 75 g/⅔ oz/⅔ cup pumpkin seed kernels; 75 g/2¾ oz/½ cup currants; 1½ tsp caraway seeds; 3 tbsp extra-virgin olive oil; juice of ½ orange; juice of 1 lemon; 2 medium carrots, cut into chunks

Preparation info

A Healthy Supper for
2–3
(With A Dash of Hidden Naughtiness)

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

Rye is the mysterious dark horseman of the grain world. Like wheat berries, rye berries are a bit of a pain to cook: you need to soak them overnight, but they are worth it: rich and nutty and so healthy. Rye is super-high in fibre and low in gluten, so it is a good friend to the perennial dieter.

Useless grain facts: Rye was not always valued as a foodstuff – in fact, Pliny reckoned that it was a ‘very poor food and only serves to avert starvation’. And one’s normally carb-loving be