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Eumarrah Hobart |
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WHOLE RYE GRAINS THAT HAVE BEEN CRACKED
A rich and hearty versatile grain with an earthy flavour. High in protein and fibre.
HOW TO USE
> Usually added to bread recipes for added texture and taste. Mix with rye flour to make pumpernickel bread.
> Cook as you would steel cut oats to make a hearty warming porridge.
> Add to salads, soups or make risotto!
> Cook: Bring to the boil covered and simmer for around 20min. Grains can be soaked overnight to reduce cooking time. 1 cup rye to 3 cups water.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia
Nutrition info per 100g: Energy 1528 kJ; Protein 16.6 g; Total Fat 9.8 g; -Saturated 1.4 g; Carbohydrate 42.9 g; -Sugars 3.6 g; Fibre 19.6 g; Sodium 22 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
