Rye, Wholegrain, Organic
From Hodmedod's Great British Beans Peas, Haleworth, Suffolk
Vegan
Available from Saturday 14 Feb
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.
Cooking instructions
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Ingredients
Rye Grain (Gluten)
Allergy information
For allergens, see ingredients in bold
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|
Typical values |
Per 100g |
|
Energy |
1,351kJ (322kcal) |
|
Fat |
2.1g |
|
of which saturates |
0.3g |
|
Carbohydrate |
65.8g |
|
of which sugars |
2.1g |
|
Fibre |
9.6g |
|
Protein |
8.0g |
|
Salt |
0.01g |