They have a chewy texture and a vague walnut flavour when cooked.
Soak for 1 hour or overnight, with 2 parts of water for every 1 part Rye Berries. To cook, simmer for 45 minutes. Cook them in the water you soaked them in to reduce nutrient loss. Or, if you didn’t soak them first, cook for two hours.
Toss into soups, breads, casseroles, pilafs, stuffings, and places where you might use rice. Many people like hot cooked Rye Berries as a breakfast cereal.
A great flavour-packed summer salad can be made with cooked Rye Berries, chopped fresh basil, chopped tomatoes, and sliced fennel or celery.
Store in sealed container in a cool, dark place (preferably the refrigerator) as moisture and sunlight can causes the proteins in the grain to go rancid.