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.
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