Rye berries are cooked, then mashed with egg and spices and formed into meatless balls. These are placed on a bed of tomatoes and cream for a wonderful, vegetarian repast.
Prep time: 20 minutes early in the day, then 20 minutes to assemble and 30-40 minutes to bake.
Makes 4 servings, can be used as a side dish.
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 20 minutes
Ingredients:
- ***Meatless Balls***
- 2 c. vegetable broth
- 2 T. dried onion flakes (or 1/4 c. chopped onion)
- 3 T. dried, mixed soup vegetables (or 1/2-1 cup minced, mixed vegetables)(optional)
- 1 1/4 c. rye berries
- 1 tsp. salt
- Fresh, ground pepper to taste
- 1 T. balsamic vinegar
- 1 egg
- ***Sauce***
- 1 can (14 oz.) diced tomatoes - may be flavored (Italian, Mexican, etc.)
- 2 T. heavy cream
- Freshly ground pepper to taste
- 2 T. sunflower seeds
- Freshly ground pepper to taste
- 2 T. sunflower seeds
- 1/2 tsp. dried thyme
- 1/4 tsp. Hungarian paprika (or hot pepper to taste)
- ***Topping***
- 1 c. shredded mozzarella or cheese of choice
- 1/4 c. shredded parmesan
Preparation:
Bring vegetable broth to a boil and add onions, vegetables and rye berries. Let simmer for 15 minutes, then turn off heat, cover and let them sit for at least an hour.
Note: You can start the berries soaking at breakfast time and then let it sit until you are ready to make lunch or dinner.
Using a food processor, mix the rye with the vinegar and spices to taste (salt and pepper). Blend until the mixture becomes smooth and starts to cling together, 30-60 seconds. Add the egg and blend again until smooth.
Mix the sauce ingredients together and place in the bottom of a 9 inch by 13 inch casserole dish. Form the rye into balls and place on top of the sauce. Sprinkle the cheeses on top and bake at 350 for 30 - 40 minutes, until sauce is bubbling and cheese is melted and golden.
