Recipes: French Lamb and Rye Berry Braise

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 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

• Zest of 1 large orange, pared in long strips

• 1 c. chopped parsley

Directions

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.

Serve immediately or all week long.

Nutrition information per serving:

Calories397Fat19 gSodium212 mg

Carbohydrates19 gSaturated fat5 gCalcium64 mg

Protein38 gCholesterol110 mgDietary fiber3 g

Apple-Streusel-Topped Pumpkin Cake

Serves 8.

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

• 1 tsp. ground cinnamon

• 11/4 c. whole-wheat pastry flour

• 1 c. brown sugar

• 1/2 tsp. salt

• 2 tsp. pumpkin pie spice

• 3/4 c. canned pumpkin

• 1/3 c. sour cream

• 2 eggs

Directions

Butter and flour a 9-inch-across, 3-inch-deep springform pan. In a large sauté pan, melt 3 tablespoons butter, then sauté the apples over medium-high heat until softened and browned in spots, about 5 minutes.

Preheat the oven to 350 degrees. Dice the remaining 1/2 cup butter and let it come to room temperature.

In a stand mixer, combine the flour, brown sugar and salt and mix. Toss in the diced butter and mix until the butter is broken into small bits. Measure 2/3 cup of the mixture into a small bowl, and stir in the remaining 2 tablespoons white sugar and pie spice to make the streusel.

To the mixer, add the baking soda and mix, then add the pumpkin, sour cream and eggs, beating until smooth. Scrape the batter into the prepared pan.

Distribute the apple sauté over the batter, then sprinkle the streusel topping over that. Bake for 40 to 50 minutes, until a skewer inserted into the center of the cake comes out clean. Cool on a rack.

Nutrition information per serving:

Carbohydrates64 gSaturated fat12 gCalcium67 mg

Protein5 gCholesterol101 mgDietary fiber5 g