Summer Squash Rye-sotto
Photo by Food52
- Serves
- 4 Servings
- Prep Time
- 15 Minutes
- Cook Time
- 1 Hour
In my opinion, more people should be cooking with whole grains, and rye berries are a delicious place to start. Once boiled, they have a firm and satisfying texture. This “rye-sotto” requires a slightly different technique than a traditional risotto made with arborio rice, but the end result is similar in creamy-richness with a little more variation in texture. Add in charred and simply marinated summer squash, and this makes for a delicious side or dinner in and of itself.
Ingredients
- 1 cup Rye berries
- 3 Tbsp Olive oil, divided
- 2 lb Summer squash or zucchini, halved lengthwise
- 2 Tbsp Lemon juice
- 1/4 tsp Chili flakes
- Salt & pepper to taste
- 2 Shallots, diced
- 3 cloves Garlic, minced
- 2 sprigs Thyme
- 1/2 cup White wine
- 2 cups Chicken broth
- 1/2 cup Heavy cream
- 1 Tbsp Creme fraiche
- Chives, to garnish
Directions
- Step 1
Add the rye berries to a pot of boiling, salted water and cook for 30-45 minutes or until tender. Drain and set aside.
- Step 2
Meanwhile, preheat a cast iron skillet over medium heat. Toss the summer squash halves in a medium bowl with 2 tablespoons of olive oil. Add the squash into the skillet, reserving the bowl, and cook until charred on the cut side. Return the squash halves to the reserved bowl and add the lemon juice, chili flakes, and salt and pepper to taste. Let marinate for at least 15 minutes. Cut most of the charred squash into ½ inch chunks, reserving 4 uncut halves for garnish.
- Step 3
Preheat a large sauté pan over medium heat. Add 1 Tbsp olive oil followed by the shallots, garlic, and thyme. Cook, stirring, for 1-2 minutes or until fragrant.
- Step 4
Add the white wine and let reduce by about half. Add the chicken broth and heavy cream. And bring to a simmer. Let simmer for 4-5 minutes or until the liquid has slightly thickened. Add the rye berries and continue to simmer until the entire mixture has the consistency of risotto. Season to taste with salt and pepper, turn off the heat, and add the creme fraiche and cut charred squash. Fold gently to incorporate and serve, garnished with the reserve squash halves and cut chives.