Dry Rye Berries

Store dry rye berries in an airtight container in a cool, dark, and dry place. For longer storage, freezing is recommended.

Rye berries require soaking before cooking to reduce cooking time and improve digestibility. Soak overnight (8-12 hours) or use a quick-soak method (boil for 5 minutes, then let sit for 1 hour).

Rinse soaked berries before cooking. Cook them in plenty of fresh water or broth, similar to how you would cook rice or farro, until tender.

They can be added to soups, stews, casseroles, or used as a side dish. Their chewy texture and nutty flavor complement root vegetables and savory herbs.

Root vegetables (carrots, parsnips, potatoes)

Mushrooms

Sausage

Herbs (rosemary, thyme, sage)

Apples

Dried fruits (cranberries, raisins)

Cheese (Gouda, Gruyère)

Not soaking the rye berries before cooking, leading to very long cooking times and a tough texture.

Using too little liquid when cooking, resulting in dry and undercooked berries.