Low Carb Vegetables Recipes

Ingredients:

3/4 cup raw rye berries
1/3 cup chopped celery
2 tbsp grated onion
1 tsp minced garlic
1 safflower oil, for coating ramekins
1 cup chopped tomatoes
1/2 tsp ground dill seed
1/4 tsp dried sage
1 tsp minced cilantro
2 tbsp low-sodium soy or tamari sauce
1 egg, beaten
1/2 cup grated low-fat mozzarella cheese

Instructions:

1. In a large pot over medium-high heat, bring 2 cups of water to a boil.
Add rye berries, celery, onion, and garlic. Simmer until berries are tender
and all water has been absorbed (about 45 minutes).

2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4-ounce
souffle dishes) and place in a shallow baking pan. Fill pan with 1/2 inch
of boiling water.

3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg,
and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into
ramekins, filling to within 1/4 inch of top. Bake until firm (about 45
minutes). Unmold and serve hot.

NOTES : Timbales are small casseroles of grains, vegetables, or fish,
pressed into souffle dishes and baked. Unmolded before serving, they make
an elegant side dish. This recipe combines rye berry (available in most
health-food stores; if unavailable, substitute wheat berries) with herbs,
onions, garlic, and chopped tomatoes. Low in calories and rich in fiber,
these timbales make a good Thanksgiving or other holiday menu item. Recipe
by: the California Culinary Academy

Servings: 8