Avocado And Apricot Rye Berry Salad

• 1 cup rye berries
• 3 cups water
• 2 teaspoons kosher salt, divided
• 1 tablespoon maple syrup
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 2 large avocados, diced
• 3 apricots, diced
• 3 tablespoons fresh mint, finely chopped
• 1/4 cup pistachios, toasted and roughly chopped

1. Combine the rye berries, water and 1 teaspoon kosher salt in a medium sized sauce pan. Bring to a boil, cover and lower heat. Simmer for about 25 minutes, until rye berries are soft. Drain any remaining water and set aside to cool (can be made ahead).
2. Whisk together the syrup, olive oil, lime juices and remaining 1 teaspoon of salt. Spoon the rye berries into a serving bowl. Add the avocados, apricots, mint and pistachios and toss gently. Drizzle the dressing over and stir gently. Serve immediately.

rye berries, water, kosher salt, maple syrup, olive oil, lime juice, avocados, fresh mint, pistachios

Taken from food52.com/recipes/17996-avocado-and-apricot-rye-berry-salad (may not work)