Instructions: 1. 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).

2. 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.

3. 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.

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