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Rye berry, cranberry & feta salad




1 cup rye berries

6 tblsp olive oil

1 large onion, minced

3 carrots, shredded

3 tblsp cider vinegar

1 tblsp Worcestershire sauce

1 tblsp Dijon mustard

1 tsp fresh thyme leaves

½ tsp salt

½ tsp pepper

½ cup dried cranberries

½ cup feta cheese

Cooking Instructions

Place 1 cup of rye berries with 3 cups water in a pot on the stove and bring to a boil. Reduce heat and cook on low for approximately 50 – 60 minutes until cooked. Drain excess water with a fine-mesh colander.

Heat a large skillet over medium heat. Pour in the oil, and add the onion and carrot. Stir until soft, about 4 minutes. Stir in the vinegar, Worcestershire sauce, mustard, thyme, salt, and pepper. Stir over the heat for about 30 seconds and then set aside for a couple of minutes to cool down.


Mix the rye berries, carrot and onion in a bowl and set aside for 15 minutes to blend the flavours. Crumble the feta cheese and add the cranberries to the bowl and stir in.



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