RYE (Secale Cereale)
Rye is a grain that was once considered a weed when it was found invading wheat fields. Eventually, farmers realized that the fast growing plant was both more hardy and more drought tolerant than wheat. Sometimes referred to as “the poverty grain” since it is able to grow on poor soil, it soon became popular in colder climates, such as Russia, Canada and China. Although rye was recorded around the time of the Romans and the Greeks, it is unknown whether it existed earlier than that. It was introduced to the Americas during the 16th and 17th centuries and eventually made its way to Australia and South Africa.
Rye is a good source of dietary fiber called arabinoxylan, a powerful antioxidant. It also contains compounds with potential bioactivities such as phenolic acids, alkylresorcinos and lignans. Whole grain rye improves bowel health, reduces the risk of diabetes and is a filling food, which helps control a healthy weight.
Although most consumers associate rye with the caraway flavored bread, it can actually be boiled and eaten as a side dish or added to soups, pilaf or casserole. Unsoaked rye berries take approximately an hour to cook, but the ground berries create flour that can be substituted into many bread style recipes.
Learn more about other Whole Grains: [button color=”red” size=”small” link=”http://www.boschkitchencenters.com/discover/grain-education” target=””]Grain Education[/button]