Rye berries act as croutons in this flavorful Brussels sprouts salad. For a complete meal, we recommend serving with a fillet of roasted salmon.
Citrus Dressing:
Juice of 1 lemon
Juice of 1/2 orange
3 tablespoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 shallot, finely chopped
1/3 cup golden raisins
Salad:
3 ½ ounces shiitake mushrooms, sliced
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound brussels sprouts
1 cup cooked rye berries
An Oldways recipe, courtesy of Kelly Toups