STROH Recipes: Wild Rye with STROH and goat cheese

Breathes new life into old grains

Wild rye is a very ancient, small-grained type of rye that tastes slightly sweet and delicately spicy. Due to its unique flavor profile, it pairs perfectly with goat cheese. Enhanced with a touch of STROH and rounded off with aromatic cedar nut oil, an irresistible explosion of flavors is created here.

Ingredients for 4 Servings

3 shallots
180 g wild rye kernels
120 ml STROH 40
350 ml vegetable stock
rock salt
120 g wild broccoli
100 g soft goat cheese
apple vinegar
cedar nut oil
rapeseed oil for sautéing

Preparation

Peel the shallots, finely dice them, and sauté them in hot rapeseed oil.
Add wild rye kernels and sauté briefly.
Alternately (for about 20 minutes), continuously pour and stir with vegetable broth and a little STROH. Season with mountain rock salt.
Glaze wild broccoli briefly in rapeseed oil, season with mountain rock salt, and season with a little apple cider vinegar.
Serve the wild rye and top it off with glazed broccoli and goat cheese.
Finish with a drizzle of cedar kernel nut oil.