Carrot and Rye Berry Salad with Celery, Cilantro, and Marcona Almonds

You can never have too many main course recipes, so give Carrot and Rye Berry Salad with Celery, Cilantro, and Marconan Almonds a try. This recipe serves 4 and costs $1.89 per serving. One serving contains 677 calories, 22g of protein, and 31g of fat. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up olive oil, red onion, bell pepper, and a few other things to make it today. This recipe from Serious Eats has 77 fans. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. Similar recipes include Arugula, Carrot & Celery Root Salad With Almonds, Wild Rice Salad with Marconan Almonds, and Beet Salad with Candied Marconan Almonds.

Servings: 4

 

Ingredients:

1 cup Marcona almonds, roughly chopped

2 bay leaves

Freshly ground black pepper

1 pound small carrots

2 stalks celery, peeled, and thinly sliced on a bias

2 teaspoons whole grain or dijon mustard

1/4 cup chopped fresh cilantro leaves

1 medium garlic clove, minced (about 1 teaspoon)

Kosher salt

2 teaspoons juice from 1 lemon

3 tablespoons extra-virgin olive oil

1/2 small red onion, thinly sliced

1 1/2 cups dried rye berries (see note above)

2 teaspoons balsamic or sherry vinegar

Equipment:

sauce pan

sieve

bowl

frying pan

whisk

Cooking instruction summary:

Procedures 1 Place rye berries in a medium saucepan and cover with water by 2 inches. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf. Place strainer over a large bowl and let drain for at least 15 minutes. 2 While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes. Drain under cold running water and peel by rubbing skin off under running water. Cut carrots into 1- to 1/2-inch chunks on a bias. Set aside. 3 Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes. Transfer to a bowl and set aside. 4 Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently with your hands until the salad is coated in the dressing. Serve immediately or store in a sealed container for up to 3 days.

 

Step by step:


1. Place rye berries in a medium saucepan and cover with water by 2 inches.

2. Add 1 bay leaf and season heavily with salt. Bring to a boil, reduce to a simmer, and cook until rye berries are tender, about 30 minutes.

3. Drain in a fine mesh strainer and run under cool water until well chilled. Discard bay leaf.

4. Place strainer over a large bowl and let drain for at least 15 minutes.

5. While rye berries cook, place carrots and remaining bay leaf bay leaf in a large saucepan and cover with cold water by 1 inch. Season heavily with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 10 minutes.

6. Drain under cold running water and peel by rubbing skin off under running water.

7. Cut carrots into 1- to 1/2-inch chunks on a bias. Set aside.

8. Toast almonds in a medium skillet over medium heat, tossing frequently, until nutty brown and dark in spots, about 5 minutes.

9. Transfer to a bowl and set aside.

10. Combine mustard, garlic, lemon juice, vinegar, and olive oil in a large bowl and whisk to combine.

11. Add drained rye berries, carrots, almonds, celery, onion, and cilantro. Season to taste with salt and pepper. Toss gently with your hands until the salad is coated in the dressing.

12. Serve immediately or store in a sealed container for up to 3 days.


Nutrition Information:

Quickview
676k Calories
21g Protein
30g Total Fat
90g Carbs
57% Health Score
Limit These
Calories
676k
34%

Fat
30g
47%

  Saturated Fat
2g
18%

Carbohydrates
90g
30%

  Sugar
10g
12%

Cholesterol
0.0mg
0%

Sodium
321mg
14%

Get Enough Of These
Protein
21g
43%

Vitamin A
21439IU
429%

Vitamin C
105mg
127%

Fiber
21g
87%

Vitamin E
12mg
86%

Manganese
1mg
57%

Vitamin K
34µg
32%

Iron
5mg
32%

Magnesium
123mg
31%

Vitamin B2
0.51mg
30%

Potassium
859mg
25%

Phosphorus
245mg
25%

Vitamin B6
0.47mg
24%

Copper
0.44mg
22%

Folate
84µg
21%

Calcium
191mg
19%

Vitamin B3
3mg
16%

Vitamin B1
0.21mg
14%

Zinc
1mg
11%

Vitamin B5
0.8mg
8%

Selenium
2µg
3%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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