Chef’s Corner: “Rye-sotto” with Glazed Root Vegetables
“Rye-sotto” with Glazed Root Vegetables Ingredients (for the “rye-sotto”): 1 yellow onion, peeled and diced 4 cloves garlic minced 4 tablespoons olive oil 4 cups rye berries 2 quarts vegetable stock Salt and pepper to taste 3 ounces chevre Procedure: This “rye-sotto” is obviously a play…
