My most recent personal challenge were rye berries. Sadly I only found one recipe on Tastespotting.com that featured rye berries (pretty odd, considering how many unusual recipes are on that website). So I'm on my own but since its a grain I'm going to play it safe and make soup. The rest of the recipe (made up as I went by yours truly) is based on other soups I like and whatever I had in the house.
1 Tbsp olive oil
1/2 an onion
1 carrot, sliced
1 rib of celery, sliced
1/2 Tbsp minced garlic
2 tsp ground cumin
2 tsp dried cilantro
1/2 tsp (or to taste) ground red pepper (or cayenne)
1/2 tsp crushed dried rosemary
freshly ground black pepper
1/2 cup brown lentils
1/2 cup rye berries
6 cups water (+3 vegetable boullion cubes
[or equivalent broth])
1 cup frozen spinach
Heat the oil in a pot for a minute, then add the onion, carrots, celery, and garlic. Cook for a few minutes or until the veggies start to look a little softer and smell really good.
Then add all the seasonings. Next pour in the water (or broth), lentils, and rye berries. Not knowing how long the rye berries would take to cook, I let my soup simmer for some time. It ended up being about 40-50 minutes but taste them occasionally to see when they're done. They'll be a bit on the chewy side but that's just the nature of whole grains. It took about the same time for the lentils to cook.
The soup would be just fine at this point but I want more nutrients (naturally). Stir in the spinach and heat for a few more minutes so you don't end up eating cold spinach.
I find this soup quite delicious. Other important comments: It's healthy! It's low in fat and full of protein, fiber, and other nutrients. It's also souper affordable. My guesstimate = < $4 for the whole pot if you shop at the Farmers Market.