3/4 cup raw rye berries
1/3 cup chopped celery
2 Tbs grated onion
1 tsp minced garlic
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 Tbs low-sodium soy or tamari sauce
1 egg, beaten
1/2 cup grated low-fat mozzarella cheese


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).
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.
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.