| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs, Dairy | Vegetarian | Side dishes, Vegetarian | 8 | Servings |
INGREDIENTS
| 3/4 | c | Raw rye berries |
| 1/3 | c | Chopped celery |
| 2 | tb | Grated onion |
| 1 | ts | Minced garlic |
| Safflower oil — for coating | ||
| Ramekins | ||
| 1 | c | Chopped tomatoes |
| 1/2 | ts | Ground dill seed |
| 1/4 | ts | Dried sage |
| 1 | ts | Minced cilantro |
| 2 | tb | Low-sodium soy or tamari |
| Sauce | ||
| 1 | Egg — beaten | |
| 1/2 | c | Grated low-fat mozzarella |
| Cheese |
INSTRUCTIONS
1. In a large pot over medium-high heat, bring 2 cups of water to a boil. Add rye berries, celery, onion, and garlic. Simmer until berries are tender and all water has been absorbed (about 45 minutes). 2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4-ounce souffle dishes) and place in a shallow baking pan. Fill pan with 1/2 inch of boiling water. 3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg, and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into ramekins, filling to within 1/4 inch of top. Bake until firm (about 45 minutes). Unmold and serve hot. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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