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'Rye-sotto' with Glazed Root Vegetables

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"This 'rye-sotto' is obviously a play on words. The technique used to make this dish is more like making a pilaf than making a true risotto. Rye berries will not release starch like arborio or carnaroli rice, and therefore the slow cooking while stirring constantly method is unnecessary here. I simply simmer the rye berries until tender and make it creamy by folding in the goat cheese."
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Ingredients

1 h 40 m servings 461
Original recipe yields 12 servings

Directions

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  1. Pour vegetable broth into a saucepan and bring to a simmer. Meanwhile, heat oil in a heavy-bottomed pot over medium heat. Add onion and garlic and cook until soft and translucent but not browned, about 5 minutes. Add rye berries and stir to coat with oil and toast slightly. Pour in hot vegetable broth, cover pot with a tight-fitting lid, and reduce heat. Simmer until berries are tender, about 1 hour.
  2. Meanwhile, heat a large saute pan over medium heat. Add carrots, parsnips, turnips, beets, thyme, sugar, bay leaves, peppercorns, and salt. Cover with water to about 1/4 inch above the vegetables. Bring to a simmer and watch carefully; cook until vegetables just tender, 10 to 20 minutes. Use a slotted spoon to transfer vegetables to a bowl. Strain liquid through a mesh strainer to remove herbs and peppercorns and return liquid to the pan over medium heat. Cook liquid until reduced and almost evaporated, 5 to 10 minutes. Return vegetables to the pan and toss in the glaze. Keep warm until ready to use.
  3. Heat oil in a small saucepan over medium-low heat. Add shallot and garlic and cook briefly, about 1 minute. Add red wine, thyme, and bay leaf and adjust heat to a low simmer. Cook until reduced by half, 10 to 20 minutes. Strain reduction through mesh strainer and discard herbs. Return reduction to the saucepan and add honey to soften the wine and add sheen and color to the final sauce. Heat over medium heat until saucy and flavorful without being harsh, 5 to 10 minutes more. Season with salt and pepper.
  4. Season cooked rye berries with salt and pepper, remove from heat, and set aside. Toss chevre with rye berries at the last minute and adjust seasonings if necessary.
  5. Place rye-sotto in a line down the near-center of a serving plate, then spoon vegetables at an askew angle. Drizzle red wine reduction across the top.

Footnotes

  • Cook's Notes:
  • If the beets are red beets, you will want to keep them separate from the other vegetables; otherwise they will stain them red (I also recommend latex/vinyl gloves to keep your hands from staining as well!).
  • Use any variety of red wine you prefer. You will want to use a good bottle of wine for this; a sub-par wine will be sub-par in the sauce.

Nutrition Facts


Per Serving: 461 calories; 11.1 71.7 13.3 6 513 Full nutrition

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