Steamed Whole Rye
|Seasoned stock||4 Cup (64 tbs)|
|Rye||2 Cup (32 tbs), raw|
|Nutritional yeast||3 Tablespoon|
|Parsley||3 Tablespoon, minced|
Heat stock in top of double boiler over direct heat.
When boiling, add rye, oil and yeast.
Place over bottom of double boiler, to which hot water has been added.
Cook over gentle heat until grain has absorbed all liquid.
Garnish with parsley before serving.
Leftovers may be reheated, added to soup, cereal or bread dough.