Name: 'Rye-sotto' with Glazed Root Vegetables
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Ingredients: 2 quarts vegetable broth; 4 tablespoons olive oil; 1 yellow onion, diced; 4 cloves garlic, minced; 4 cups rye berries; salt and ground black pepper to taste; 1 pound carrots, peeled and cut into obliques; 1 pound parsnips, peeled and cut into obliques; 1 pound baby turnips, peeled and cut into obliques; 1 pound golden beets, peeled and diced; 4 sprigs fresh thyme; 2 tablespoons sugar; 2 bay leaves; 10 whole black peppercorns; 0.25 teaspoon salt; 1 quart water, or as needed; 2 tablespoons olive oil; 1 shallot, minced; 2 cloves garlic, minced; 1 (750 milliliter) bottle red wine; 4 bunches fresh thyme; 1 bay leaf; 2 tablespoons honey; salt and ground black pepper to taste; 3 ounces chevre (goat cheese)

'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.

Recipe by Vista Verde Ranch

Published on June 19, 2020

Prep Time:

40 mins

Cook Time:

1 hr

Total Time:

1 hr 40 mins

Servings:

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

Rye-sotto:

2 quarts vegetable broth
4 tablespoons olive oil
1 yellow onion, diced
4 cloves garlic, minced
4 cups rye berries
salt and ground black pepper to taste

Glazed Root Vegetables:

1 pound carrots, peeled and cut into obliques
1 pound parsnips, peeled and cut into obliques
1 pound baby turnips, peeled and cut into obliques
1 pound golden beets, peeled and diced
4 sprigs fresh thyme
2 tablespoons sugar
2 bay leaves
10 whole black peppercorns
¼ teaspoon salt
1 quart water, or as needed

Red Wine Reduction:

2 tablespoons olive oil
1 shallot, minced
2 cloves garlic, minced
1 (750 milliliter) bottle red wine
4 bunches fresh thyme
1 bay leaf
2 tablespoons honey
salt and ground black pepper to taste
3 ounces chevre (goat cheese)

Directions

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.
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.
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.
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.
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.

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
11g	Fat
72g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 461
% Daily Value *
Total Fat 11g	14%
Saturated Fat 3g	14%
Cholesterol 6mg	2%
Sodium 514mg	22%
Total Carbohydrate 72g	26%
Dietary Fiber 16g	55%
Total Sugars 17g
Protein 13g
Vitamin C 36mg	180%
Calcium 155mg	12%
Iron 5mg	28%
Potassium 816mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.