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Suggest a better description1. In a large pot over medium-high heat, bring 2 cups of water to a boil. Add rye berries, celery, onion, and garlic. Simmer until berries are tender and all water has been absorbed (about 45 minutes). 2. Preheat oven to 350 degrees F. Lightly oil 8 ramekins (small 4-ounce souffle dishes) and place in a shallow baking pan. Fill pan with 1/2 inch of boiling water. 3. In a large bowl combine tomatoes, dill, sage, cilantro, soy sauce, egg, and cheese. Stir in cooked rye berries and vegetables. Spoon mixture into ramekins, filling to within 1/4 inch of top. Bake until firm (about 45 minutes). Unmold and serve hot. Recipe By : the California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (52g) | ||
Recipe Makes: 8 | ||
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Calories: 39 | ||
Calories from Fat: 17 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 31mg | 10 % | |
Sodium 241.5mg | 8 % | |
Potassium 95.8mg | 3 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.4g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 39
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