Rye berries add a nutty flavor and slightly chewy texture to this classic Southern side dish.
Rye Berry Succotash with Mixed Vegetables
- 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
- 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.