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Ingredients
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Grains
Vegetables
Optional Garnish
Method
Preparation
- 1
Cook the Rye Berries
In a medium pot, bring 3 cups of water to a boil. Add the rye berries, reduce heat to low, cover, and simmer for about 45-50 minutes until tender. Drain any excess water and set aside.
- 2
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
- 3
Add Squash and Swiss Chard
Stir in the diced butternut squash, salt, and pepper. Cook for about 10-12 minutes until the squash is tender. Add the chopped swiss chard and cook for an additional 3-4 minutes until wilted.
Combine and Serve
- 4
Mix Ingredients
Add the cooked rye berries to the skillet with the sautéed vegetables. Stir well to combine and heat through for another 2-3 minutes.
- 5
Garnish and Serve
Serve warm, garnished with grated Parmesan cheese and chopped parsley if desired.
