Soak rye at least 4 hours. Drain and combine with remaining ings. Cook on low 8-10 hours. Recipe By : Annices files Posted to JEWISH-FOOD digest V96 #64 Date: Sun, 27 Oct 96 10:45:10 +0200 From: Annice Grinberg
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (7%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 747.4mg||26 %|
|Potassium 262.2mg||7 %|
|Total Carbohydrate 25.8g||8 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 19.3g|
|Protein 7.7g||11 %|
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: 135
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!