Rye berry and arugula salad with pepitas and pomegranates

A simple warm salad with lots of great chew, focused on the flavour of the ingredients. There’s no oil in this recipe, but if you prefer to add some, use 2T.

1 1/2 cups of vegetable stock
1/2 cup of rye berries
1/2t of coarse sea salt, divided
1 pomegranate, seeded
1/4 cup of pepitas
2T of nutritional yeast
1 scallion, minced
2 cups of baby arugula greens
Sea salt and black pepper to taste

Add the rye to the pan on medium high and toast lightly for 2-3 minutes.
Add the stock and 1/4t of sea salt, cover, and simmer on low for 1 hour (or longer) until the stock is absorbed).
When the rye is done, remove from heat and set aside.
Seed the pomegranate.
Toss with the sea salt, scallion and pepitas with the pomegranate seeds.
Toss the warm rye with arugula and set aside for 10 minutes covered to wilt.
Toss everything together, season to taste and serve.