Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Rye Grain (Gluten)
For allergens, see ingredients in bold
|Typical values||Per 100g|
|of which saturates||0.3g|
|of which sugars||2.1g|
Suitable for vegans and vegetarians