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A whole grain experiment: rye berries cooked and used in a red cabbage salad. Taste is good but the preparation was long and risky: the bag of organic rye was contaminated with some seed I had to pick out and I found the poisonous ergot there, too!
Diet Calendar Entry for 21 January 2024:
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1979 kcal
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Fat: 81.21g | Prot: 107.23g | Carb: 224.74g.
Breakfast: 2% Fat Milk, Coffee, Maple Syrup , Friendly Farms Greek Nonfat Yogurt - Plain, Great Value Frozen Blueberries, AZ protein pancakes#3. Lunch: Fresh & Easy Beef Chili with Beans, Rye berry and red cabbage salad. Dinner: Rye berry and red cabbage salad, Bertolli Extra Virgin Olive Oil, Skinless Chicken Breast, Our Family Brussel Sprouts. Snacks/Other: Great Value Unsalted Dry Roasted Peanuts, Moser Roth Premium Dark Chocolate 85% Cocoa, 2% Fat Milk, Twinings Rooibos Tea, Fresh Made Non Fat Farmers Cheese, Trader Joe's Organic Reduced Sugar Raspberry Preserves, Gala Apples. more...
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 Comments
21 Jan 24 by member: -MorticiaAddams
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This was my first time cooking rye. Should have probably tried farro first—maybe the supply is cleaner because there is more demand for it(?). Anyone who has recommendations of good and reliable sources of whole grains, please share!
21 Jan 24 by member: Agnes Z
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22 Jan 24 by member: buenitabishop
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Buenita, I probably won’t try this again. Other whole grains are much easier to cook, and just as nutritious.
23 Jan 24 by member: Agnes Z
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Okay Agnes Z thanks so much for at least sharing.
25 Jan 24 by member: buenitabishop
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You know what, Buenita? I finished the last of the rye and cabbage salad today, and decided this stuff is worth the trouble! The fiber in it keeps me going for hours.
25 Jan 24 by member: Agnes Z
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