The Upper Valley Food Co-op has been carrying organic rye berries from Butterworks Farm in their bulk department. Rye berries . . . what would one do with rye berries?!
I am not a big fan of dark rye breads but I recently learned that rye is actually mild in flavor . . . it is caraway seeds that give the distinctive flavor to most rye breads. How might we take advantage of this local supply of rye berries beyond milling into flour or making whole grain porridge? Here’s one idea: Frances Moore Lappe has a recipe for Walnut-Cheddar Loaf in “Diet for a Small Planet”; the recipe below is an adaptation, using local rye berries as a substitute for rice. It can also be made with local wheat berries which are soon to be available at UVFC.
Walnut Cheddar Loaf
1 1/2 cups cooked wheat berries
2 cups chopped local onions,
1 cup chopped walnuts (lucky you if you have a supply of local walnuts or butternuts!)
1 local egg
1 cup local cheddar cheese, shredded
1 tsp caraway seeds (optional)
2 Tbsp. nutritional yeast (optional)
Chop the onions and walnuts in a food processor, add the remaining ingredients and blend briefly. Place in an oiled loaf pan. Bake at 350 degrees for 35-40 minutes. I usually top it with a little organic catsup in the last 5-10 minutes. I love using leftovers for sandwiches.