Ingredients
- 0.66 cup uncooked wheat berries
- ½ cup uncooked regular barley (not quick-cooking)
- ½ cup uncooked wild rice
- 14.5 oz cans reduced-sodium vegetable broth or reduced-sodium chicken broth
- 2 cups frozen sweet soybeans (edamame) or baby lima beans
- 1 medium red sweet pepper, chopped (¾ cup)
- 1 medium onion, finely chopped (½ cup)
- 1 Tbsp butter
- ¾ tsp dried sage, crushed
- ¼ tsp coarsely ground black pepper
- 4 cloves garlic, minced
How to Make It
- Rinse and drain wheat berries, barley, and wild rice. In a 3-½- or 4-quart slow cooker combine wheat berries, barley, wild rice, broth, soybeans, sweet pepper, onion, butter, sage, black pepper, and garlic.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 147 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 3 mg 1% |
Sodium 173 mg 3% |
carbohydrates 24 g 18% |
Dietary Fiber 5 g 13% |
Sugars 3 g 3% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |