Triple Grain Skillet Recipe

Summary

MethodMain Ingredient

Ingredients

 Vegetable cooking spray1
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped carrot1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Canned low sodium chicken broth1 3⁄4 Cup (28 tbs) (Undiluted)
 Water1 1⁄4 Cup (20 tbs)
 Long grain brown rice1⁄3 Cup (5.33 tbs) (Uncooked)
 Bulgur1⁄3 Cup (5.33 tbs) (Uncooked, Cracked Wheat)
 Long grain rice1⁄3 Cup (5.33 tbs) (Uncooked)
 Dried sage1⁄2 Teaspoon (Whole)
 Dried rosemary1⁄4 Teaspoon, crushed (Whole)
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 787 Calories from Fat 68

% Daily Value*

Total Fat 8 g12%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 727 mg30.3%

Total Carbohydrates 159 g52.9%

Dietary Fiber 17.1 g68.5%

Sugars 8.9 g

Protein 26 g51.7%

Vitamin A 223.1% Vitamin C 21.9%

Calcium 17.5% Iron 28.2%

*Based on a 2000 Calorie diet

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.
Quantcast