Rye berries are the whole kernels of the rye grain. Rye is indigenous to Southeast Asia, but has been grown for thousands of years in Eastern Europe, Russia, and Scandinavia because it grows well in poor soils and cold weather. Rye berries are similar to wheat and barley berries but are distinguished by their strong, earthy flavor. From Roman times to today, rye berries have been a predominant cereal grain in Europe.
Things You'll Need
- 1/2 cup rye berries
- 1-3/4 cups water
- 1/4 tsp. sea salt
Rinse rye berries and discard rinse water.
Combine rye berries, water and sea salt in saucepan.
Bring to a boil, then reduce heat. Cover and let simmer for 1 hour.
Drain excess water and serve immediately. Top with fresh fruit or brown sugar.
Tips & Warnings
- If you are watching your salt intake, you may omit the sea salt.
- For a crisper texture, toast the rye berries before cooking. Place rye berries in a dry pan over medium heat. Stir constantly for about four minutes, or until the grains pop and darken.
- Decrease the cooking time from 1 hour to 20 to 30 minutes by soaking the rye berries overnight.
- Do not eat rye if you are allergic to gluten.
- Photo Credit Jupiterimages/Comstock/Getty Images
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