Makes 8 servings
2 heads of broccoli, cut in half
2 medium-size delicata squash, skin still on, seeds removed, cut into rings
3 cups rye berries (can can also use wheat berries, farro, or barley)
6 cups water
½ cup olive oil
1 tablespoon sherry vinegar
4 scallions, thinly sliced
6 sprigs of dill, finely chopped, stems and all
6 sprigs of flat-leaf parsley, finely chopped, stems and all
Salt and pepper to taste
1. Preheat oven to 500 degrees.
2. For the broccoli and squash: Cut broccoli in half and lay the pieces cut side down on cookie sheet. Bake for 10-15 minutes, until al dente. Remove and set aside. Lay squash rings on baking sheet, bake in oven for 10-15 minutes, until tender. Allow to cool to room temperature.
3. Put rye berries and water in pot big enough to hold both. Turn to medium heat on stove. Cook until berries are just tender, about 12 to 15 minutes, making sure they stay covered with 2-3 inches of water above the grain. Once tender, shut off heat. Add 1 teaspoon of salt and allow to sit for 5 minutes, then drain.
4. Assembly: While berries are draining, chop broccoli, stems and all. Place into large mixing bowl with squash rings. Add grains, oil, and vinegar. Mix and season with salt and pepper to taste. Finish with herbs. It's ready to be served or can hold for 30-40 minutes.
– From Hungry Pigeon chef and co-owner Scott Schroeder