Triple Grain Skillet Recipe


MethodMain Ingredient


 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


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.