Strawberry and Rye Berry Salad with Mushrooms, Goat Cheese, and Almonds
Ingredients
- 3/4 cup rye berries*
- 2 1/2 cups water
- 2 tablespoons extra-virgin olive oil
- 8 ounces sliced fresh mushrooms
- 1 cup sliced almonds
- 2 tablespoons sherry vinegar
- 1 teaspoon kosher salt
- 3 tablespoons roasted or regular walnut oil
- 1 cup sliced fresh strawberries (5 ounces)
- 1 tablespoon chopped fresh dill
- 4 ounces fresh goat cheese (chèvre) crumbled
Instructions
- Rinse the rye berries, then place in a medium saucepan with the water and bring to a boil. Lower the heat, then cover and simmer until tender, about one hour. Drain any excess water, then cool the cooked grains to room temperature and transfer to a large bowl.
- In a large pan, heat olive oil over medium-high heat until it glistens. Add the mushrooms and sauté until tender, about 5 minutes, then transfer to a bowl and set aside. Using the same pan, briefly toast the almonds over medium heat, then roughly chop.
- In a small bowl, combine the vinegar and salt, then slowly whisk in the walnut oil. Pour the dressing over the cooled rye berries and toss to coat, then add the sautéed mushrooms, half of the almonds, all of the strawberries and dill, and toss gently to combine. Top with the crumbled goat cheese and the remaining almonds. Serve at room temperature.
Notes
- Rye berries are available in the bulk bin section of many groceries. Substitute another grain, such as farro or wheat berries, if you wish, adjusting cooking time as needed.