The rye gives this dish some hearty chew. While intended as a side dish, the arugula holds up well. Some walnuts or chick peas would turn this salad into a light lunch.
3 cups of vegetable stock
1 cup of rye berries (whole grain rye)
1T of plant-only margarine
3 scallions, minced
1/4 cup of dried cranberries (sweetened with juice, preferably)
1t of dried thyme, rubbed
2 cups, packed, of baby arugula greens
1T of nutritional yeast
2T of olive oil
2t of lemon juice
Sea salt and black or cayenne pepper to taste
Bring the stock to a boil and add the rye berries.
Cover and simmer for 1 hour on low until the stock is absorbed.
Remove from heat, and let stand for 10 minutes.
Melt the margarine in a frying pan on medium high.
Add the scallions and thyme.
Saute for 2-3 minutes.
Add the rye and the cranberries and stir thoroughly to combine.
Remove from heat.
Add the arugula to a large bowl.
Mix the rye, cranberries and arugula together until well-combined and the arugula is lightly wilted.
Whisk together the olive oil, nutritional yeast and lemon juice.
Dress the salad, season to taste, and serve.