Rye kernels are also known as rye berries.  It is part of the wheat tribe and is closely related to wheat and barley.  Rye can be eaten whole by being boiled up or rolled out – similar to rolled oats.  The rye kernel is commonly ground to a flour to make rye bread, crispbread and can also be used to make beer, whiskey and vodka.  Rye flour is higher in gliadin than glutenin and has a lower gluten content than wheat flour.

Per 100g there is 76g carbohydrates of which 15g is fibre, 1.63g fat, 10g protein, small amounts of vitamin B, vitamin E, K and minerals suchas calcium, iron and zinc.

To cook, bring a pot of water to the boil and add a pinch of salt.  Add the rye berries, reduce to a simmer and cook for 60 minutes.  You can use this in salads, soups, casseroles.