Zubereitung

1. 1

   Rinse the rye or wheat berries and soak for 8 hours or overnight in several inches of water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 50 minutes or until tender.

2. 2

   Drain and set aside.Meanwhile, rinse the lentils and transfer to a medium saucepan along with the stock or water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 25 minutes or until the lentils are tender, taking care not to overcook.While the grains and lentils are cooking, soak the sun-dried tomatoes in hot water for 20 to 30 minutes.

3. 3

   Drain and chop.Meanwhile, mix the onion, jalapeo, balsamic vinegar and salt in a large bowl.

4. 4

   Sprinkle in the parsley, chives, thyme and garlic and let marinate while the other grains and lentils are cooking.

5. 5

   Drain the lentils and add to the bowl with the onions and herbs, along with the cooked grains, olive oil, mustard powder, coriander and black pepper. Stir to combine.

6. 6

   Serve at room temperature or chilled over a few handfuls of baby kale leaves or other fresh salad greens.