i didn’t really know what to call this dish, so mash had to do. no matter the name though, this was delicious. it’s the first time i’ve ever tried rye berries, or whole rye, and i found it delicious ! so hearty and nutty, with an almost bouncy consistency.

now cooking whole rye is a bit of a hassle i guess. soaking overnight and then cooking for about 1.5 hours. but if you’re at home, you might as well have something on the stove ! and you can make a lot at once to keep in the fridge or freezer.
or you could just go with whole oats, brown rice or wheat berries instead. up to you !

the lentils is what’s making this a mash. i love cooking red lentils until they break apart and become all gooey. anyone else feeling the gooey lentils ?

rye berry & lentil mash
2-3 servings
200 ml / 0.8 cup uncooked rye berries, soaked overnight (or whatever grain you like)
200 ml / 0.8 cup uncooked red lentils
water
1-2 cups broccoli florets (depending on how much you like broccoli), or other greens
salt & pepper (i like using white pepper for this one)

green curry sauce
1 – 2 tbsp of my homemade green curry paste (or store-bought organic green curry paste)
4 – 500 ml / 1.75 – 2 cups plant milk (i used my homemade oat milk, just use your favourite)
1 – 2 tbsp nutritional yeast, optional
salt & pepper, to taste

serve with (optional)
sliced green onions and black sesame seeds
tamari / light soy sauce
also great with a shredded cabbage side salad

– cook the rye under lid on low heat in the water it has been soaking in. think at least twice as much water as rye, stirring occasionally and adding more water if needed.
– when the rye has started to soften (after about 1.5 hours or so) add the uncooked lentils and more water. cook for about another 20-30 mins, until the lentils have started to break apart, adding more water if needed.
– add broccoli florets and cook until softened.
– in a saucepan, add green curry paste and plant milk. if you’re using my homemade oat milk, it will thicken nicely since it’s unfiltered. if it gets too thick, add more water. let simmer for a minute and give it a taste, adding more milk, curry paste, salt or pepper as needed.
– remove from the heat and stir in nutritional yeast if using. serve hot with the lentil rye mash, and preferably soy sauce and a shredded cabbage side salad.

what’s you favourite grain ?
here are 3 other grainy recipes for you, with wheat berries, buckwheat, and brown rice :

love // jenny

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