Robust Rice & Rye

Posted on Saturday, February 16, 2013 in
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This hearty dish is a favorite in our kitchens! The flavors of rice, rye, vegetable broth and green beans will please the hungriest of guests. Serve up with a side salad and it's a wonderful dinner!

Serves 6


2 cups brown rice
1 cup kale, finely chopped
1 cup rye berries
1/2 onion, chopped
3 cups water
1 cup green beans
3 cups vegetable broth
1/2 cup water
2 small carrots, chopped
1 celery stalk, chopped
Bragg Liquid Aminos (season to taste)


1. In a large saucepan, mix brown rice, rye, 3 cups of water, vegetable broth, carrots, celery, kale and onion. Bring to a boil. Lower heat and simmer 20 to 25 minutes until rice and rye are tender and have absorbed liquid.
2. In a small saucepan, bring green beans and 1/2 cup of water to a boil. Cook for 2 minutes and drain.
3. Combine rice and rye with green beans and season with Bragg Liquid Aminos

*Serve with Salad and homemade dressing.

Salad with Dressing
1 teaspoon of olive oil
1 teaspoon balsamic, white or red wine vinegar
1 teaspoon Dijon mustard
2 cups mixed greens
1/2 tomato, sliced
1/2 cucumber, sliced


In a medium bowl whisk together oil, vinegar and mustard. Add greens, tomato and cucumber and toss.

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