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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!
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1979 kcal
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Tłusz: 81,21g | Białk: 107,23g | Węglo: 224,74g.
Śniadanie: 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. Obiad: Rye berry and red cabbage salad, Bertolli Extra Virgin Olive Oil, Skinless Chicken Breast, Our Family Brussel Sprouts. Przekąski/Inne: 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. więcej...
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 Komentarze
21 sty 24 przez użytkownika: -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 sty 24 przez użytkownika: Agnes Z
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22 sty 24 przez użytkownika: 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 sty 24 przez użytkownika: Agnes Z
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Okay Agnes Z thanks so much for at least sharing.
25 sty 24 przez użytkownika: 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 sty 24 przez użytkownika: Agnes Z
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