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Recipe

Rye Berry Succotash with Mixed Vegetables

By Sean Brock From Moveable Feast Season 50, Ep.143
Scott Phillips

Servings: 6 to 8

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

Nutritional Information

      Calories (kcal) : 170
      Fat Calories (kcal): 50
      Fat (g): 6
      Saturated Fat (g): 3.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 15
      Sodium (mg): 280
      Carbohydrates (g): 23
      Fiber (g): 5
      Sugar (g): 2
      Protein (g): 7

Preparation

  • 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.

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