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Triple Grain Skillet

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  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)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon

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.

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