Triple Grain Skillet
|Vegetable cooking spray||1|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned low sodium chicken broth||1 3⁄4 Cup (28 tbs) (Undiluted)|
|Water||1 1⁄4 Cup (20 tbs)|
|Long grain brown rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Bulgur||1⁄3 Cup (5.33 tbs) (Uncooked, Cracked Wheat)|
|Long grain rice||1⁄3 Cup (5.33 tbs) (Uncooked)|
|Dried sage||1⁄2 Teaspoon (Whole)|
|Dried rosemary||1⁄4 Teaspoon, crushed (Whole)|
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.