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RYE BERRIESRYE BERRIES (G09)
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Also Known As:
RYE BERRIES, RYE
Rye Berries (Secale Cereale) are native to Southwest Asia. Rye dates back as a weed, though it was not domesticated until the 4th Century B.C. Rye is now a very popular bread grain, especially in Europe. However, Rye contains fragile gluten properties making it difficult to bake in breads. Rye Berries are the grain of Rye with only the hull removed. Rye is high in amino acids and the B vitamins. Rye, similar to Wheat Berries, has a firm, chewy texture. Rye Berries have a mild walnut flavor.
Rye can be used in soups, breads, stews, stuffings as a breakfast porridge, substituted for rice and added to pilafs and casseroles. Similar texture to Wheat Berries.
RINSE THE GRAIN WELL AND BRING 3 CUPS OF WATER TO A BOIL. ADD 1 CUP OF RYE, RETURN TO A BOIL, COVER AND SIMMER OVER LOW HEAT FOR 1 HOUR. LET STAND FOR 10 MINUTES. DO NOT ADD SALT TO THE COOKING water One cup dry yields 2 cups cooked.
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