Triple Grain Skillet Recipe
Ingredients
| Vegetable cooking spray | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Carrot | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 3/4 cups canned low-sodium chicken broth, undiluted | ||
| Water | 1 1/4 Cup (16 tbs) | |
| 1/3 cup long-grain brown rice, uncooked | ||
| Cracked wheat | 1/3 Cup (16 tbs), uncooked | |
| 1/3 cup long-grain rice, uncooked | ||
| Dried sage | 1/2 Teaspoon | |
| Dried rosemary | 1/4 Teaspoon, crushed | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add celery, carrot, and onion; saute 3 minutes or until tender.
Add chicken broth, water, and brown rice; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Stir in bulgur and remaining ingredients.
Cover and simmer an additional 25 to 30 minutes or until rice is tender and liquid is absorbed.
Add celery, carrot, and onion; saute 3 minutes or until tender.
Add chicken broth, water, and brown rice; bring to a boil.
Cover, reduce heat, and simmer 30 minutes.
Stir in bulgur and remaining ingredients.
Cover and simmer an additional 25 to 30 minutes or until rice is tender and liquid is absorbed.
Chef
