Looking for a slow cooked rye berries and butternut squash using Progresso® chicken broth? Then check out this great side dish.
cups uncooked rye berries
cups Progresso™ chicken broth (from 32-oz carton)
small onion, chopped (1/4 cup)
tablespoon firm butter or margarine, cut into small pieces
teaspoon ground cinnamon
cups 1 1/2-inch pieces peeled butternut squash
cup chopped walnuts
In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.
Rye berries are native to eastern Europe, where it was a hardy crop suitable to the harsh cold and wet climate of that area; European peasants called it "black wheat." Indeed, nutritionally, it is most close to wheat, containing vitamins B and E, protein and iron.
Whole Grain Serving: 1/2
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.