Jessicka's Rye Berry Salad

With the exception of my stuffed mushroom recipe, this is my most requested potluck dish. I created this side dish 12 years ago when trying to figure out what to bring to a gathering. I was working with a pretty tight budget at the time, so I looked to my cupboard to see what I could make with what I had on hand. Rye berries—lots and lots of rye berries! I happened to be experimenting with growing oyster mushrooms and was using rye berries as a substrate. Since they are completely edible and I had an abundance, I decided that would be the main ingredient to build on. What I later learned was that rye berries weren’t just a cost-effective way to feed a lot of people. They are actually a great source of fiber and chock full of vitamins A, K, B2, and B6. Rye berries also contain manganese, potassium, copper, and phosphorus. So what I was staring at in my bulk goods pantry was a gold mine of nutritious possibilities.

The function I was attending was an outdoor event in the summer, so I decided to try to make a rye berry salad, and well, the rest is history! All I needed were a couple of fresh bell peppers and a red onion. Everything else I had on hand! The texture was perfect—chewy rye berries,  crisp, fresh, sweet peppers and onion, tangy apple cider vinegar, creamy vegan mayonnaise,  all spiced to perfection using common kitchen spices. The result was a budget-friendly, nutritious, filling, and tasty dish that I knew I'd be making for years to come. Not to brag, but that dish won the potluck… and now you can add it to your potluck recipe bank!

Jessicka’s Rye Berry Salad

Feeds about 15 people as a side dish.

Ingredients

• 9 cups filtered water 
• 2 cups organic rye berries 
• 2 organic bell peppers (I like to pick two colors for added visual appeal. Red, orange, or yellow are preferred) 
• 1/2 small organic red onion
• 1/2 cup mayonnaise/veganaise, or to taste (Learn how to make your own here!)
• 4 Tbsp. organic apple cider vinegar, or to taste
• 3/4 Tbsp. organic turmeric root power
• Organic ground black pepper, to taste
• Sea salt, to taste  
  
  

Directions

1. Add water to a large pot and bring to a boil.
2. Rinse rye berries and add to boiling water.
3. Place a lid on the pot and cook for 50-60 minutes. Keep the lid cracked so the water doesn’t boil over. (The texture should be chewy but not at all hard.)
4. In the meantime, chop peppers and onions finely and set aside.
5. Drain water and rinse rye berries well with cold water. This will get the excess starch off and cool the berries faster.
6. Add to a mixing bowl, followed by peppers and onions. Mix well.
7. Then add all remaining ingredients and stir. Taste and adjust any ingredients to match your preferences. (More mayo to add creaminess, more vinegar for more tang, etc.)
8. Chill in refrigerator for at least 2 hours, or ideally, overnight so flavors can meld.
9. Stir and adjust flavors as needed. I often find that I need to add a little more vinegar or salt the following day, and the flavors settle.
10. Serve chilled and be prepared to be asked to make it again.
    
    

Pro Tips:

• This is a really forgiving recipe, and you can make it your own by making little tweaks here and there to match your preferences. I’ve been making this with no measurements for years.  
• This dish will last 3-5 days in the fridge.
• You can add some color and pizazz by topping with fresh edible flowers.

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