¾ cup rye berries, washed
3 Tbsp. extra-virgin olive oil
2 pounds boneless lamb shoulder, in 2-inch cubes
salt
1 tsp. freshly-cracked black pepper
1 large onion, chopped (2 cups)
1 14-ounce can diced tomato, drained
1 stick cinnamon
1 bay leaf
2 cups beef stock or chicken stock
1 cup red wine
zest of one large orange, in long strips
1 cup chopped fresh parsley
Robin Asbell [2] is a natural foods chef, culinary educator, and author of “The New Whole Grains Cookbook [3].”
Rye berries have a nice, peppery flavor that complements the lamb. Vegetarians can use seitan in place of lamb and a vegetable stock, and cook just until the rye is tender.
Links
[1] https://wholegrainscouncil.org/grain/rye
[2] http://www.robinasbell.com/
[3] http://www.amazon.com/exec/obidos/ASIN/081185647X/oldwayspreservat/103-1446448-4127826