Rye berries add a nutty flavor and slightly chewy texture to this classic Southern side dish.
Ingredients
Kosher salt
2 oz. green or wax beans
3 oz. Romanesca or Broccoflower
1 cup fresh or frozen fava beans (5 oz.)
2 Tbs. unsalted butter
1/2 red onion, cut into 1/4-inch-thick slices
1/2 cup vegetable broth; more as needed
2 oz. summer squash, cut into 1/2-inch dice (about 1/2 cup)
2 oz. zucchini, cut into 1/2-inch dice (about 1/2 cup)
Freshly ground black pepper
2 cups cooked rye berries, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley
2 Tbs. fresh lemon juice; more to taste
1/2 cup aged Cheddar, coarsely grated
3 squash blossoms, thinly sliced lengthwise
Instructions
Bring a 4-quart pot of salted water to a boil. Fill a large bowl with ice water. Blanch the green beans in the boiling water until just tender, about 1 minute. Transfer to the ice water with a slotted spoon, then drain well. Blanch the Romanesca until just tender, 1 to 1-1/2 minutes. Transfer to the ice water and then drain. Blanch the fava beans for 1 to 1-1/2 minutes. Transfer to the ice water and then drain. Cut the green beans into 1/2-inch pieces Cut the Romanesca into bite-size pieces. Peel and shuck the fava beans. Set aside.
Melt the butter in a 12-inch skillet over medium-low heat, swirling the pan until brown bits begin to appear. Add the onion and cook, stirring often, until just softened, about 2 minutes. Increase the heat to medium, add the Romanesca florets, and cook, stirring occasionally, about 3 minutes. Add 2 to 3 Tbs. vegetable broth to keep the vegetables moist, continuing to add more broth as necessary to avoid scorching.
Add the green and fava beans, and cook until warmed through, 1 to 2 minutes. Add the summer squash, zucchini, 1/2 tsp. salt, and 1/4 tsp. pepper and continue to cook until warmed through, 1 to 2 minutes.
Add the rye berries, breaking up any clumps with a wooden spoon. Stir to combine and heat through, adding more broth if necessary to keep the mixture moist.
Remove the skillet from the heat, and stir in the parsley and lemon juice. Adjust the seasoning with more lemon juice, salt, and pepper, if desired. Transfer to a platter, top with the grated cheese and squash blossoms, and serve.