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Rye Berry Salad with Cashews and Golden Raisins



  • 1 cup rye berries, rinsed
  • 3 cups water
  • 2 stalks celery, diced
  • 3 scallions, both white and green
  • 2 oranges, cut into bite-sized segments
  • 1/3 cup golden raisins
  • 1/2 cup cashews
  • 1/4 cup good quality olive oil
  • 2 tablespoons freshly-squeezed orange juice
  • 1 tablespoon freshly grated orange zest
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1 dash cayenne
  • Chef notes

    These nutty, chewy little berries are incredibly nutritious, and you can use them pretty much like you use rice, wheat berries, pasta or quinoa. 

    Rye berries are a great way to incorporate the health benefits of rye, known to help with weight loss, control diabetes and prevent disease such as cancer. The grain has a ton of vitamins and minerals and is known to many Scandinavians and Northern Europeans to add longevity to life.

    Technique tip: The salad is even more delicious after being refrigerated so the flavors can meld.


    To make the salad, add the rye berries and water to a good-sized saucepan and bring to a rolling boil. Reduce heat, cover the pan, and simmer for one hour or until the berries are tender. Combine the cooked rye berries and all salad ingredients in a large bowl. In a smaller bowl, combine all dressing ingredients and whisk together. Pour dressing over salad and toss together.