Montana Rye
A nutritious whole grain for school meals
Everything you need to know about serving rye in school meals: what it is, who grows it, how to cook it, and recipes built for meal service.
What is Rye?
Rye is a highly nutritious cereal grain, closely related to wheat and barley, that thrives in
Montana's cold, dry climate and short growing seasons.
Supports farmers
Buying Montana rye keeps food dollars in the state and creates demand for what our farmers grow. It builds a stronger local food system and connects students to the farms in their own communities.
Good for you
Rye is high in fiber, which helps students feel full and satisfied through the school day. High-fiber grains like rye don't spike blood sugar, which helps prevent type II diabetes. It's also rich in nutrients like magnesium, manganese, phosphorus, and selenium.
Versatile
Rye's mild flavor works at breakfast, lunch, and in your baked goods. Serve rye berries in grain bowls and soups, cook cracked rye like hot cereal, or use rye flour in breads and muffins.
Gentle on the land
Rye grows well in Montana's short seasons and dry summers, so it needs less water than many other grains. It's also good for the soil, which helps farmers keep their land healthy year after year.
Meet Villicus Farms
The people, land, and practices behind Montana-grown rye.
The farmers
Owned and operated by Doug Crabtree and Anna Jones-Crabtree, first-generation, organic heirloom and specialty crop farmers. Doug and Anna are visionaries, dedicated to the ideals of organic agriculture and determined to equip others who dream of becoming farmers to succeed.
The land
Vilicus is a first-generation organic dryland farm in northern Hill County, just south of the Canadian border. It started at 1,280 acres and has grown to 9,600. The name is Latin for "steward of the land."
The practices
Certified organic and grows more than 20 different crops, with 26% permanently as pollinator habitat. Their approach centers on building soil and cultivating a conservation-based ethic for sustainable food production.
"THERE IS SUCH A GAP BETWEEN MOST HUMANS AND THE NATURAL SYSTEMS OF THIS BEAUTIFUL PLANT THAT SUSTAINS US. AGRICULTURE IS A WAY TO CLOSE THAT GAP"
- Anna Jones-Crabtree
Rye joins Harvest of the Month
Rye is now a featured Harvest of the Month item! Rye has it's own set of education materials, posters, handouts for the classroom, and take-home sheets for families.
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The materials cover the four forms of rye and how each one is used, from whole berries in grain bowls and soups to cracked rye for hot cereal, rye flakes for porridge and granola, and rye flour for baking. Storage guidance is included, along with tips on cooking and holding.
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A hearty local grain, ready for cafeterias and classrooms across the state!
Rye Recipes
Kitchen-tested and scaled for school meal service.
Berry Porridge
Breakfast
Fruit, oats, and rye cooked into a soft morning bowl.
Apple Pie Granola
Warm spices and toasted oats, easy to make ahead.
Breakfast
Taco Egg Bake ​
A hearty one-pan breakfast that reheats well.
Breakfast
Meatballs
Rye stands in for breadcrumbs and keeps them tender.
Lunch
Montana Chili
Turkey, beans, and rye simmered into a filling entrée.
Lunch
Watch Rye in the Kitchen
Short demonstrations for school kitchen staff, with Betty Mirza from Sun River Valley School District
How to prepare rye for overnight oats and porridge
How to prepare rye with an Instant Pot