Rye is a member of the wheat family (Triticeae) and is also closely related to barley. It is naturally lower in gluten than wheat that has a fresh, rich earthy flavour and aroma. Rye grain is a versatile grain can be cooked in sweet or savoury recipes.
Directions
Add 1 cup grain to 3 cups boiling water, cover, reduce heat and simmer for approximately 1 hour or until tender (For quicker cooking, soak rye grain overnight first.). Drain.
Use cooked rye grain like you would in rice or any other whole grain, in soups, salads, casseroles or side dishes.
Ingredients: 100% Rye Grain
CONTAINS GLUTEN
Product of Australia
Rye is a member of the wheat family (Triticeae) and is also closely related to barley. It is naturally lower in gluten than wheat that has a fresh, rich earthy flavour and aroma. Rye grain is a versatile grain can be cooked in sweet or savoury recipes.
Directions
Add 1 cup grain to 3 cups boiling water, cover, reduce heat and simmer for approximately 1 hour or until tender (For quicker cooking, soak rye grain overnight first.). Drain.
Use cooked rye grain like you would in rice or any other whole grain, in soups, salads, casseroles or side dishes.
Ingredients: 100% Rye Grain
CONTAINS GLUTEN
Product of Australia
