Rye Pilaf
0s prep 30m cook 30m ready
A simple pilaf made with rye berries, soaked overnight and simmered until tender. Serves four as a side dish.
Nutrition (per serving, estimated)
Estimated based off 1 of 1 identified ingredients (per 100 g food data, scaled by amount).
Energy
143 cal
Protein
4.37 g
Carbohydrate
32.1 g
Fiber
6.38 g
Sugars
0.41 g
Sodium
0.84 mg
Total fat
0.69 g
Saturated fat
0.08 g
Monounsaturated fat
0.09 g
Polyunsaturated fat
0.32 g
Vitamins & minerals
- Calcium: 10.1 mg
- Iron: 1.11 mg
- Magnesium: 46.5 mg
- Phosphorus: 140 mg
- Potassium: 215 mg
- Zinc: 1.12 mg
Let's Cook
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Step 1.
Proceed as for Buckwheat Pilaf, using in place of the buckwheat 1 cup rye berries, soaked overnight in water to cover. Increase the liquid to 2 ½ cups and increase the cooking time to 25 to 30 minutes.
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