The people of Northern Europe and Russia use rye as their principle bread and cereal grain. 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. Rye is rich in manganese, phosphorus, potassium and iron and is approximately 12% protein. The rye berries range from a golden hue to sage green. Often mistaken for moldy grains, the sage green color is unique to rye berries.
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
Basic Cooking Instructions
In a saucepan, combine 1/2 cup rinsed rye berries with 1-3/4 cups water and 1/4 tsp salt. Bring to a rolling coil, reduce heat, cover and simmer for one hour or until tender. Drain off any excess water and set aside to cool or server immediately.
Organic whole grain rye berries
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.