Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

You can never have too many main course recipes, so give Carrot and Rye Berry Salad with Celery, Cilantro, and Marconan Almonds a try. This recipe serves 4 and costs $1.89 per serving. One serving contains 677 calories, 22g of protein, and 31g of fat. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up olive oil, red onion, bell pepper, and a few other things to make it today. This recipe from Serious Eats has 77 fans. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. Similar recipes include Arugula, Carrot & Celery Root Salad With Almonds, Wild Rice Salad with Marconan Almonds, and Beet Salad with Candied Marconan Almonds.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer over a large bowl and let drain for at least 15 minutes. 2 While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes. Drain under cold running water and peel by rubbing skin off under running water. Cut carrots into 1- to 1/2-inch chunks on a bias. Set aside. 3 Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes. Transfer to a bowl and set aside. 4 Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently with your hands until the salad is coated in the dressing. Serve immediately or store in a sealed container for up to 3 days.

 

Step by step:

1. Place rye berries in a medium saucepan and cover with water by 2 inches.

2. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes.

3. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf.

4. Place strainer over a large bowl and let drain for at least 15 minutes.

5. While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes.

6. Drain under cold running water and peel by rubbing skin off under running water.

7. Cut carrots into 1- to 1/2-inch chunks on a bias. Set aside.

8. Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes.

9. Transfer to a bowl and set aside.

10. Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine.

11. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently with your hands until the salad is coated in the dressing.

12. Serve immediately or store in a sealed container for up to 3 days.

Nutrition Information:

covered percent of daily need