By: Text: Deborah Madison
Photo: Becky Luigart-Stayner
Rye is most commonly seen as flour. Also available are whole rye berries, which are green and work nicely in salads. Rye berries are a lot like wheat berries, kamut berries, and other whole grains—chewy and neutral in flavor, they hold their shape when cooked. Like wheat berries, they can be added to breads. Rye is now often available rolled as well. Rolled rye cooks quickly and makes tasty breakfast cereals. Rye ferments easily, so it’s not surprising that it’s used to make whiskey.