RYE BERRIES RECIPE RECIPES

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HOW TO COOK RYE BERRIES RECIPE | MARTHA STEWART



How to Cook Rye Berries Recipe | Martha Stewart image

Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients. The earthy, pungent flavor works beautifully in our Swiss-Chard Frittata.

Provided by Martha Stewart

Categories     Pasta and Grains

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Yield Makes about 3 cups

Number Of Ingredients 2

Kosher salt
1 cup rye berries

Steps:

  • Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool.

SLOW-COOKER RYE BERRIES WITH BUTTERNUT SQUASH RECIPE ...



Slow-Cooker Rye Berries with Butternut Squash Recipe ... image

Looking for a slow cooked rye berries and butternut squash using Progresso® chicken broth? Then check out this great side dish.

Provided by Betty Crocker Kitchens

Total Time 15 hours 45 minutes

Prep Time 15 minutes

Yield 9

Number Of Ingredients 9

1 1/2 cups uncooked rye berries
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/3 cup water
1 small onion, chopped (1/4 cup)
1 tablespoon firm butter or margarine, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups 1 1/2-inch pieces peeled butternut squash
1/2 cup chopped walnuts

Steps:

  • In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
  • Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
  • Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
  • Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.

Nutrition Facts : Calories 290 , CarbohydrateContent 45 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 0 g, ProteinContent 11 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 270 mg, SugarContent 1 g, TransFatContent 0 g

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