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Place wheat and rye berries in a pressure cooker with water and sea salt. Pressure cook for 50 minutes. Remove from heat and allow to cool. Heat a small amount of dark sesame oil in a skillet. Saute the scallion and onion for 1-2 minutes, then add the celery and carots and saute for 1 minute. Add the cooked wheat and rye beries, sprinkle a little tamari on top, and cover. Reduce the heat to low and cook until the vegetables are tender. Season the dish with a little more tamari, if desired, and mix. Saute 1-2 minutes more. Remove from heat and place in a serving bowl. Serve while hot. From DEEANNEs recipe files
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (83%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 134.9mg||5 %|
|Potassium 16.3mg||0 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.2g|
|Protein 0.3g||0 %|
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Calories per serving: 12
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