Rye Grain
Rye berries are the whole, unprocessed kernel behind rye bread, and they cook up chewier and earthier than any wheat berry you have tried.
What It Is
These are rye in its most complete form: the whole grain before it becomes flour or flakes. Rye has been a staple across Northern and Eastern Europe for centuries, thriving in cold, poor soil where wheat struggled. The flavor is distinctive, a little tangy and nutty, with a density that holds up even after long cooking.
Rye berries take longer to cook than rice or oats, but the payoff is a grain that stays pleasantly chewy and does not turn to mush. They are high in fiber and protein relative to most grains, which is worth knowing when you are building a meal around them.
What To Do
Rinse the berries, then simmer one cup in three cups of water or broth for about an hour, until tender but still chewy. They are good warm as a base for a grain bowl with roasted vegetables and a simple vinaigrette, or stirred into soups and stews in the last thirty minutes of cooking. They can also be cooked ahead and kept in the refrigerator for up to five days.
You can also mill them into flour if you have a grain mill, which opens up whole-grain rye breads and crackers. Store uncooked rye berries in a cool, dry spot, or in the freezer for longer keeping.
