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Rye Berry Casserole Recipe
|Rye berries||2 Cup (32 tbs)|
|Water||3 Cup (48 tbs)|
|Sea salt||1⁄2 Teaspoon|
|Unrefined sesame oil||1 Tablespoon|
|Purple cabbage||1 Pound|
Serving size: Complete recipe
Calories 2007 Calories from Fat 136
% Daily Value*
Total Fat 27 g40.9%
Saturated Fat 2.3 g11.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 784.5 mg32.7%
Total Carbohydrates 415 g138.5%
Dietary Fiber 81 g323.9%
Sugars 17.5 g
Protein 74 g148%
Vitamin A 440% Vitamin C 270.1%
Calcium 601% Iron 4.8%
*Based on a 2000 Calorie diet
Place them in a pressure cooker, add the water and the salt, and bring to full pressure.
Reduce heat and cook 45 minutes.
Remove from heat and allow pressure to reduce to zero.
Uncover and stir.
Heat a skillet.
Add the oil and onions and saute until transparent.
Wash the cabbage and cut into 1" square pieces.
Add to the onions and saute for 5 minutes.
Cover and simmer until tender.
Add water if necessary to prevent sticking.
Add the cooked vegetables to the cooked rye berries.
Mix and place in an oiled 2 quart casserole.
Season to taste with salt.
Bake 15 minutes in a preheated oven at 350 Degree.