The People of Northern Europe and Russia use rye as their principle bread and cereal grain; and although rye has always been a minor grain in this country, with the current interest in whole grain eating, its use has been on the increase. Ground from whole rye berries, Cracked Rye is a good source of iron and fiber.
Diets rich in whole grain foods and other plant foods low in total fat, saturated fat and cholesterol, may reduce the risk of heart disease and some cancers.
Keeps best refrigerated or frozen
Place 1 cup Cracked Rye into 3 cups boiling, salted water. Cover and cook 5 to 10 minutes, stirring occasionally. (The longer you cook it the softer the cereal will be.) Serve piping hot with milk and honey.
In a large bowl, combine 1/4 cup Cracked Rye, a dash of salt, and 3/4 cup water. Cover and microwave on high for 3 to 5 minutes, watching carefully so that is does not boil over. Let stand for 2 minutes. Makes 1 serving.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.