Salt
1/3 c. rye berries or pearled barley
1/2 c. cottage cheese
Handful of fresh herbs
Zest and juice of 1 lemon
1 T. canola oil
1 T. fresh or thawed frozen blueberries or other berries of choice
1/2 whole wheat pita bread, for serving
Bring a medium saucepan of salted water to a boil over high heat. Add the rye and reduce the heat to medium. Cook the rye until tender, 20-30 minutes. Drain in a sieve, rinse under cold running water, and let cool.
Put the rye, cottage cheese, herbs, lemon zest, lemon juice, oil, and berries on an individual salad bowl and gently toss to combine.
Serves 1.
Adapted from The Nordic Way, p. 121.
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