Organic Rye Berries

Rated 5.00 out of 5 based on 1 customer rating
1 review

$1.60$8.48 lbs

1 lb $8.48
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3 lbs $12.98
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4.33/lb you save $4.15
5 lbs $14.98
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3.00/lb you save $5.48
10 lbs $19.98
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2.00/lb you save $6.48
20 lbs $36.98
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1.85/lb you save $6.63
50 lbs $79.98
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1.60/lb you save $6.88
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  • — Certified Organic, Non-GMO, Kosher
  • — Sproutable for Wheatgrass
  • — Very Low in Cholesterol & Sodium
  • — Very Low in Saturated Fat
  • — Good Source of Dietary Fiber
  • — Rich in Manganese
  • — Contains Calcium & Iron
  • — Contains Phosphorus & Selenium
  • — Product of the USA

Organic rye is one of the oldest domesticated grains that has been feeding humans for over 4000 years. Today, you can enjoy and the benefits it offers by cooking or sprouting Organic Rye Berries from Food To Live. Our product is grown and processed without the use of any dangerous toxins. 100% organic and non-GMO, Organic Rye from Food To Live will bring lots of nutrients to your table.

Organic Rye Berries: Benefits and Nutrition Value

Rye berries are rich in nutrients, particularly manganese, copper, zinc, magnesium, and iron. This whole grain also contains about 25 grams of both protein and dietary fiber in every cup.

These nutrients make rye grain berries an excellent addition to any diet, including weight management plans. Fiber-rich foods are considered heart-friendly by default, and this element also helps keep your digestive tract healthy.

Bear in mind that organic rye berries contain gluten!

How to Cook Organic Rye

To cook rye berries, you’ll need to soak them overnight (1 part berries two parts water). Then, drain and rinse the grains before bringing them to a boil in a pot. Add a bit of salt and let simmer for 40-50 minutes.

Without pre-soaking, you’ll need to cook organic rye berries for about 3 hours. The grains are done when they get as firm as you need them to be. Don’t forget to remove them from heat a bit earlier if you plan to add them to a stew or otherwise cook.

Organic rye berries can be a substitute for other whole grains in the majority of recipes. Try making rye pilaf and add cooked grains to salads.

Organic rye bread tastes fantastic and is the healthiest kind of bread you can find. Be sure to use organic rye berries in various baking recipes.

How to Sprout Rye Berries

Sprouting organic rye berries is extremely simple and fast. Let them soak for 8-12 hours, rinse, drain, and transfer to a sprouter. If you don’t have one, use a glass jar covered with a piece of thin muslin cloth.

Position the sprouter so that it gets a bit of indirect sunlight during the day. Rinse and drain sprouts every 12 hours. Organic rye berry sprouts should be ready to eat in 3 days, but some people prefer to stop at 2. You can also keep rinsing and draining longer to get a crop of ryegrass.

Cook the sprouts before eating. Steaming will work best and help you preserve nutrients.

Add rye berries sprouts to stews, salads, and soups. You can also dry them and make organic rye sprout flour.

Nutrition Facts
1 servings per container
Serving size1 ounce (28g)

Amount Per Serving
Calories94

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total carbohydrate 20g 7%
Dietary fiber 4g 14%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic Rye Berries

Storage Time: Store in cool, dry area up to 4 years

Country of Origin: USA

Warning: Contains Wheat

Packaged in the same facility as Tree Nuts

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Recipes

Warm Rye Berry, Roasted Pumpkin & Kale Salad

Warm Rye Berry, Roasted Pumpkin & Kale Salad

Ingredients:

  • 1 cup rye berries
  • ½ teaspoon salt
  • 2 ½ cups pumpkin, peeled and cut into ½-inch cubes
  • ½ tablespoon grapeseed oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon yellow miso paste
  • 1 teaspoon maple syrup
  • 2 tablespoons walnut oil
  • 3 cups kale (about ½ bunch), stems removed, cut into bite-size pieces
  • ¼ cup almonds, roughly chopped

 

Directions:

Cook the rye berries and salt according to your pressure cooker directions. (I used the water and timing guidelines for brown rice and my rye berries came out perfectly cooked.) If you don’t have a pressure cooker, combine the rye berries, salt and 3 ½ cups water in a heavy pot. Bring to a boil, lower heat, cover and let simmer for 1 hour, or until tender.

Meanwhile, preheat the oven to 400°F. Place the pumpkin on a sheet pan and toss with the grapeseed oil. Roast for 20 minutes, stirring halfway through baking.

In a small bowl, whisk together the rice vinegar, miso paste and maple syrup until smooth. Slowly whisk in the walnut oil. Place the kale in a large bowl and toss with 2 tablespoons of the dressing. Massage the dressing into the kale, until the leaves are soft and pliable. Add the cooked rye berries, the pumpkin and the remaining dressing and toss to coat. Sprinkle the almonds over the top and serve warm or at room temperature.

Enjoy!!!

Recipe source: http://amp.gs/CTPW

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  1. 5 out of 5

    Excellent rye. Promptly sent. Bag arrived intact. Made danish rye (wonderful), cracked some for cereal, great. Will need to reorder soon with the rate I’m using.

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  2. Question

    Is this grain clean enough to mill and bake bread with?

    Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Yes, no washing is necessary.

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

    • Yes, no washing is needed.

      Something wrong with this post? Thanks for letting us know. If you can point us in the right direction...

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