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Prep 10min
Total6hr10min
Servings6
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Ingredients
2/3
cup uncooked wheat berries
1/2
cup uncooked hulled or pearl barley
1/2
cup uncooked wild rice
1/4
cup chopped fresh parsley
1/4
cup butter, melted, or canola or soybean oil
2
teaspoons finely shredded lemon peel
6
medium green onions, thinly sliced (6 tablespoons)
2
cloves garlic, finely chopped
2
cans (14 ounces each) vegetable broth
1
jar (2 ounces) diced pimientos, undrained
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Steps
1
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
2
Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.
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Use this scrumptious grain filling to stuff bell pepper shells. Steam cleaned bell pepper halves (any color that you are in the mood for) just until tender so that they still hold their shape. Spoon the hot cooked grain mixture into the halves, and sprinkle with shredded Parmesan cheese.