Triticale is a very special hybrid grain, a cross between wheat & rye. When combined, it joins the grain quality & disease resistance of wheat with rye's vigor. Triticale tastes a bit deeper than wheat, with a hint of the fresh grassy nature of rye. Triticale’s secret weapon? It’s a rich source of manganese, iron, copper, zinc, calcium, potassium, phosphorous, & magnesium, as well as essential vitamins, including the B-family of vitamins & vitamin E. This whole is greater than the sum of its wheat & rye parts!
Hearty whole triticale is equally at home as porridge or pilaf. Try this nutritious, tasty grain cooked until tender & added to your favorite bread dough, bringing texture
& tasty light rye flavor. Like all our whole grains, triticale is a winner in salads, soups, & casseroles, in place of rice or other grains. This is a raw, living food. Sprout it!
Basic Cooking Instructions
Rinse & drain. Add 4 cups water or stock for every cup of Triticale. Bring to a boil, reduce heat & simmer 40-45 minutes. For more tender grain, keep
cooking, checking every 5-10 minutes. Soak overnight to reduce cooking time & improve nutrient absorption.
*1 cup dry triticale yields 2-2 1/2 cups cooked whole grain.
*Cooked triticale stores well and retains its texture for several days in the refrigerator and 6 months in the freezer.