Recipes: French Lamb and Rye Berry Braise

  • Updated: October 10, 2007 - 11:17 PM

French Lamb and Rye Berry Braise

Serves 6.

A wonderful warming dish when the winds of October blow the trees bare. Rye berries are available in whole-food co-ops and the natural-food sections of most area grocery stores. Rye has a peppery flavor that works nicely with the lamb. Lacking rye berries, barley works, too. From "The New Whole Grains Cookbook," by Robin Asbell.

• 3/4 c. rye berries, washed

• 3 tbsp. extra-virgin olive oil

• 2 lb. boneless lamb shoulder, cut into 2-in. cubes

• Salt

• 1 tsp. freshly cracked pepper, plus more to taste

• 1 large onion, chopped (2 c.)

• 1 (14-oz.) can diced tomato, drained

• 1 stick cinnamon

• 1 bay leaf

• 2 c. beef stock or chicken stock

• 1 c. red wine

• Zest of 1 large orange, pared in long strips

• 1 c. chopped parsley

Directions

  • MARK YOUR CALENDAR

    Robin Asbell, author of "The New Whole Grain Cookbook" (Chronicle, $19.95), will sign books at the Mississippi Market food co-op at 622 Selby Av. in St. Paul from 4 to 7 p.m. today (651-310-9499). For more local events, go to www.robinasbell.com.

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