Recipe - Herbed Rye-Berry Timbales

Three fourths cup Raw rye berries
1/3 cup Chopped celery
2 tablespoon Grated onion
1 teaspoon Minced garlic
Safflower oil for coating
Ramekins
1 cup Chopped tomatoes
One half teaspoon Ground dill seed
One fourth teaspoon Dried sage
1 teaspoon Minced cilantro
2 tablespoon Lowsodium soy or tamari
Sauce
1 Egg beaten
One half cup Grated lowfat mozzarella
Cheese

1. In a large pot over mediumhigh heat, bring 2 cups of water to a boil.
Add rye berries, celery, onion, and garlic. Simmer until berries are tender
and all water has been absorbed (about 45 minutes).

2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4ounce
souffle dishes) and place in a shallow baking pan. Fill pan with One half inch
of boiling water.

3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg,
and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into
ramekins, filling to within One fourth inch of top. Bake until firm (about 45
minutes). Unmold and serve hot.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip