Rye Berry Caviar
Rye Berry Caviar is a delicious faux topping that adds chewy texture and rich savory flavor as a condiment or dip.
Ingredients
- 1 small clove garlic, peeled
- 1 cup small pitted black olives
- ¼ teaspoon sea salt
- ½ teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- 1 ½ cups cooked rye berries, chilled
Instructions
- Chop garlic in food processor. Add the olives, salt, mustard and oil and process until the olives are finely minced.
- Place the cooked rye berries in a serving bowl and add the olive mixture; toss gently to mix.
- Serve on crisps or flatbread, use as a garnish for soups or stews or on salads.
Notes
To Cook Rye Berries:
Combine ¾ cup uncooked rye berries and 3 cups cold water in a saucepan. Bring to a boil and cook for about 60 minutes until al dente, adding a bit more water if needed. Drain and cool thoroughly. Store in the refrigerator in an airtight container for about a week.
Combine ¾ cup uncooked rye berries and 3 cups cold water in a saucepan. Bring to a boil and cook for about 60 minutes until al dente, adding a bit more water if needed. Drain and cool thoroughly. Store in the refrigerator in an airtight container for about a week.