Spring rye grain salad with asparagus, peas and dill

Spring rye grain salad with asparagus, peas and dill

By
From
Scandinavian Baking
Serves
4
Photographer
Columbus Leth

I like cooking with rye grains; I often use them instead of rice or potatoes. They are great in soups and salads as well. When I’m feeling organised, I sometimes boil 500g and then freeze it in portion-sized bags to make it easier to pop some in a soup. This is my classic rye salad. I have one for each season, I just change the vegetables and herbs. It is great on its own for lunch, or with fish or meat for dinner.

Ingredients

Quantity Ingredient
125g whole rye grains
sea salt
freshly ground black pepper
200g white asparagus
200g green asparagus
2 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1 tablespoon white wine vinegar, or to taste
2 tablespoons lemon juice, or to taste
200g peas
6 tablespoons chopped dill
4 tablespoons chopped chervil

Method

  1. Rinse the rye grains in cold water, then place them in a saucepan with plenty of water, bring to the boil, then reduce the heat to a simmer. If they are pearled rye grains (check the packet), cook them for 20–25 minutes; regular rye grains will need more like 40–50 minutes. They are done when they are soft but still have a bit of bite. Drain in a colander, then place in a bowl, season with salt and leave to cool.
  2. Snap each asparagus stalk; it will break at the point that the stalk becomes woody. Discard the woody bits, or keep them to use in stocks or soups. Cut each remaining stalk into 1cm slices on the diagonal, leaving the tips whole.
  3. Add the oil to a frying pan, set it over a medium heat and sauté the green and white asparagus for about five minutes. Turn off the heat and mix in the Dijon mustard, vinegar and lemon juice. Leave to rest for five minutes.
  4. Mix the contents of the frying pan with the rye, the raw peas and chopped herbs, then season to taste; grains can take a lot of seasoning, so be generous. Taste the salad; you may want more vinegar or lemon juice. Serve.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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