Rye Berries w/Roasted Butternut Squash

I love chewy dense cooked wholegrain

This is the rye-berry salad that I created for my Nordic Nourishment Food Column in ASPIRE DESIGN AND HOME MAGAZINE. Check it out! Get the magazine! It tells the story about some of my heritage foods from back home.


  • ½ cup of wholegrain rye berries to
  • 1 ½ cups of water
  • 2 sun-dried tomatoes, chopped
  • 1 tablespoon of dried hijiki seaweed
  • Dash of sea salt
  • ¼ cup of pine nut

Cooked separately:

  • ½ cup of butternut squash, peeled and cubed
  • Sea salt
  • Cooking oil, I prefer un-toasted sesame oil, but you can use other cooking oils as well.

serves 2


Mix all of the ingredients in the first list in a pot and bring to a boil. Then lower the heat and simmer for 45 minutes. After 35 minutes, check that there is still water left. Turn off the heat just before all the water is gone, and let the grain sit for 5-10 minutes to finish on its own. Never stir grains.

While cooking the grains, bake cubed butternut squash in the oven. To do this, first peel the butternut squash. Figure ½ cup per serving. Put the butternut squash in a baking dish mixed with a dash of sea salt and 1 tablespoon of cooking oil. (I like to use untoasted sesame oil, safflower oil or grape-seed oil.) Put butternut squash in a pre heated oven at 425 degrees. Let bake for 20 minutes, and then stir. Finally, bake for another 25 minutes.

Mix grains and butternut squash together with olive oil, and serve with fresh greens and pine nuts.