| 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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