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. A fierce advocate for sustainable, ethical farming and cooking, Barber's opinions on food and agricultural policy have appeared in The New York Times, along with many other publications. Barber also co-founded Row 7 Seed Company, which brings together chefs and plant breeders to develop new varieties of vegetables and grains.Barber has received multiple James Beard Awards including Best Chef: New York City (2006) and Outstanding Chef (2009). Appointed by President Barack Obama to serve on the President's Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began alongside the team at Stone Barns Center for Food and Agriculture: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. In 2009 he was named one of Time magazine's 100 most influential people in the world. 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