In Scandinavian and Eastern European cuisine, Rye is a staple and is cooked like rice. It makes a beautiful pilaf when cooked with caraway and cabbage and served with sausages or pork.
Rye Kernels are also called rye berries and are highly nutritious with lower in gluten than wheat. They are excellent in salads combined with dried fruit, nuts and a citrus vinaigrette and can be milled for fresh flour for bread and baking.
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