Healthyish Whole Grain Salad with Jammy Eggs and Shallot Yogurt PUBLISHED: APRIL 2017 4 SERVINGS

Whole Grain Salad With Jammy Eggs And Shallot Yogurt Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness. Ingredients 4 SERVINGS ½ cup whole rye berries, farro, or wheat berries Kosher salt 1 small shallot, finely chopped ¾ cup whole-milk Greek yogurt 2 tablespoons chopped mint 1 lemon, halved Freshly ground black pepper 6 cups mixed greens (such as arugula, baby mustard, and/or mizuna) 4 Jammy Soft-Boiled Eggs, halved Preparation Cook rye berries in a large saucepan of boiling salted water until tender, 60–80 minutes. Drain and let cool. Meanwhile, mix shallot, yogurt, mint, and 1 Tbsp. lemon juice in a small bowl; season with salt and pepper. Toss greens with a squeeze of lemon juice in a medium bowl; season with salt and pepper. Add rye berries and toss to combine. Scoop shallot yogurt onto plate and top with a mess of salad and egg halves. Recipe by Chris Morocco Photograph by Ted Cavanaugh