Kosher Rye is the whole grain with only the hull removed. Rye is similar to wheat, with a heartier flavor and chewy texture. Rye requires more cooking time than wheat; soaking overnight before cooking is recommended.

Use as a base for a winter vegetable stir-fry or an addition to casseroles, soups, stews and breads. Rye is a wheat relative known especially for the distinctive, hearty flavor it imparts to traditional rye and pumpernickel breads. It is one of the most recently domesticated cereal crops, a descendant of a wild type that was widely distributed in wheat and barley fields in southern Asia.

Rye is more tolerant of cold temperatures and drought than wheat and many other cereal grains. This has made it a prized staple for northern Europeans, who use it to make breads, crackers, and whiskey. Nutritionally rye is similar to wheat but has less gluten.

To cook one cup of rye, soak overnight, drain then add 4 cups of water, bring to a boil then simmer for 45-60 minutes. After cooking will yield 3 cups.

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