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The peoples 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.
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The peoples 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.
Basic Cooking Instructions
In a saucepan, combine ½ cup rinsed rye berries with 1-¾ cups water and ¼ tsp. salt. Bring to a rolling boil, reduce heat, cover and simmer for one hour or until tender. Drain off excess water and set aside to cool or serve immediately.
Keeps best refrigerated or frozen.
| Amount Per Serving | % Daily Value | |
| Calories | 150 | |
| Calories from Fat | 10 | |
| Total Fat | 1 g | 2% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 33 g | 11% |
| Dietary Fiber | 6 g | 24% |
| Sugars | 6 g | |
| Protein | 6 g | |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 2% | |
| Iron | 10% | |
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
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