Name: Whole Grain Salad With Jammy Eggs and Shallot Yogurt
Yield: 4 Servings
Ingredients: 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

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Ted Cavanaugh

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.

Recipe notes