Carrots in the Rye
Sweet glazed carrots on a bed of cooked rye berries. JD Salinger, move over!
- 1½ cups rye berries
- 6 cups water
- 2 teaspoons salt for rye and more for carrots
- 1½ pounds carrots
- 3 tablespoons butter
- 1 teaspoon caraway seeds (optional)
- chopped parsley for garnish
Farmers To You Ingredients:
- rye berries, carrots, parsley
Other Fresh or Pantry Ingredients:
- butter, caraway seeds
- Measure out rye berries and place in a colander. Rinse thoroughly under cold water.
- Add 6 cups water to a pot and bring to a boil. Add salt and rye berries. Reduce heat to a simmer and cook, covered, until all the liquid is absorbed, approximately an hour. When done, rye berries will be plump and nutty. (Add more water and cook a bit longer if you want the cooked rye to be softer.) A wonderful alternative to rice. (Try it in soups or served with vegetables, meat or tofu/tempeh).
- Wash carrots. Peel if you desire. (I tend to leave the peel on.) Slice, at an angle, into ¼ inch thick discs, or, if you prefer, into thin strips.
- Place carrots in a large heavy pan or soup pot and spread out so that they are about an inch deep. Add enough water to partially submerge carrots. Sprinkle with salt and add a few pads of butter.
- Turn burner to medium and heat until water boils. Reduce heat to a simmer and cook, covered, until tender.
- Remove lid and let remaining liquid boil until there is just a bit left in the pan. Gently stir the carrots to coat with the buttery glaze. Serve immediately on a bed of cooked rye berries. Add chopped parsley (or other herb of choice) or caraway seeds.