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Steps
1
In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
2
Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
3
Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
4
Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.
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Rye berries are native to eastern Europe, where it was a hardy crop suitable to the harsh cold and wet climate of that area; European peasants called it "black wheat." Indeed, nutritionally, it is most close to wheat, containing vitamins B and E, protein and iron.
Whole Grain Serving: 1/2
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