Recipes Sprouted Rye Berry and Shallot Salad Be the first to rate & review! To make this lovely salad, chef Dan Barber sprouts rye berries so that they're especially tender and nutritious, then tosses them with a light sherry vinegar and shallot vinaigrette. If you don't have the time to sprout the grains, simmer them instead. By Dan Barber Dan Barber Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns in New York and the author of The Third Plate. Barber won the James Beard Awards for Best Chef: New York City in 2006 and Outstanding Chef in 2009. He was a 2002 F&W Best New Chef. Food & Wine's Editorial Guidelines Updated on June 30, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 1 hrs Yield: 8 Ingredients 1 1/2 cups whole rye berries or hulled barley Kosher salt 1 tablespoon extra-virgin olive oil 1 tablespoon sherry vinegar 1 teaspoon minced shallot Pepper Directions In a large bowl, cover the rye berries with 2 inches of water. Cover and let stand at room temperature overnight; drain and pat dry. Spread the rye berries in an even layer in a large, shallow container. Cover and let stand at room temperature until the rye berries sprout, about 48 hours. In a medium saucepan, combine the rye with 2 quarts of water. Bring to a simmer and stir in 1 teaspoon of salt. Cover and cook until just tender, about 30 minutes. Remove from the heat and let cool in the water. Drain well and transfer to a large bowl. Add the olive oil, sherry vinegar and shallot and toss to coat. Season with salt and pepper. Make Ahead The sprouted grains can be refrigerated for up to 2 days. Rate it Print