Warm Rye Berries with Apple and Scallions

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SERVES4 to 6

TIME1½ hours

Warm Rye Berries with Apple and Scallions

WHY THIS RECIPE WORKS

The earthy, nutty flavor and firm chew of whole grains make them an ideal choice for a hearty side dish. We found it easiest (and fastest) to cook the rye berries like pasta, simply simmering the kernels in a pot of water until they were te...

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

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BEFORE YOU BEGIN

Soaking the rye berries in water overnight will shorten the cooking time to 40 to 55 minutes. We like this dish made with rye, but any hearty grain will work. Serve as a side dish to meat or poultry.

1

INSTRUCTIONS

 Bring 2 quarts water to boil in large saucepan. Stir in rye berries and 2 teaspoons salt. Return to boil; reduce heat; and simmer until tender, 50 minutes to 1 hour 10 minutes. Drain well. Spread on rimmed baking sheet and let cool for at least 15 minutes (rye berries can be refrigerated in airtight container for up to 2 days).

2

 Melt butter in 12-inch skillet over medium heat. Add scallion whites, apple, pepper, fennel seeds, and salt and cook, stirring frequently, until apple starts to soften, 2 to 4 minutes. Add rye berries and cook until warmed through, 2 to 5 minutes. Off heat, stir in vinegar and scallion greens. Season with salt and pepper to taste, and serve.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.