makeria farm rye salad

August 24, 2010 by Bradford Boisvert

Bradford is owner and chef at his restaurant, Amusé Bistro located in Shawnigan Lake.

This salad is on the Amuse Bistro menu. It is named after the farm in Duncan where we source the grain. This year me and my wife Leah are growing some grain in own restaurant garden.

3 cups cooked rye grains
1 cup diced red peppers
1⁄2 cup diced red onion
3 cloves minced garlic
1 cup chopped and blanched squash
2/3 cup olive oil
1/3 cup verjus or champagne vinegar
3 Tablespoon honey
salt and pepper to taste
1⁄4 cup minced parsley

*Ver Jus is white vinegar produced by Venturi Schultz winery in Duncan. It is an incredible place to visit but you have to phone ahead. The ver jus is sweet, delicious, drinkable and unlike any other vinegar I’ve tasted. It is great for making punch.

To cook rye grains use 4 parts water to one part grain, bring to a boil and then simmer for 30-35 minutes. Test for doneness by tasting, should have a bit of a bite but still be soft. If it is still firm after 35 minutes cook longer and add more liquid if needed.
Drain off excess liquid and spread on a baking tray to cool.
Once the grain is cool combine it with all the other ingredients and mix well.
Chill in the refrigerator for a few hours so that the flavours blend.