Soak the rye berries overnight in cold water.
Preheat the oven to 300 degrees. In a heavy, 4-quart braising pot with a lid, heat the oil over medium-high for a minute. Sear the lamb cubes in batches, salting and peppering to taste as you go. Remove with a slotted spatula to a bowl.
When the lamb is browned, drain the oil from the seared lamb back into the pan. Add the onion and tomato and cook until the onion is soft and golden. Add the 1 teaspoon cracked pepper, cinnamon, bay leaf, stock, wine, orange zest strips, lamb cubes and drained ryeberries. Bring to a simmer, cover, then bake for 11/2 hours. When the lamb chunks shred when pressed with a fork, they are done. Add the parsley. Remove the orange zest and bay leaf before serving. The rye will stay slightly crunchy.
Serve immediately or all week long.
Nutrition information per serving:
Calories 397 Fat 19 g Sodium 212 mg
Carbohydrates 19 g Saturated fat 5 g Calcium 64 mg
Protein 38 g Cholesterol 110 mg Dietary fiber 3 g
Diabetic exchanges per serving: 1 bread/starch, 5 lean meat, 1 fat.
Apple-Streusel-Topped Pumpkin Cake
This moist cake is topped with a lovely crumble; it's dense and rich with pumpkin and apples. From "The New Whole Grains Cookbook."
3 tbsp., plus 1/2c. unsalted butter, divided
4 large Granny Smith (or local tart) apples, peeled, cored and thinly sliced
5 tbsp. granulated white sugar, divided
1 tsp. ground cinnamon