Slow-Cooker Rye Berries with Butternut Squash
Updated Mar 13, 2015
Looking for a slow cooked rye berries and butternut squash using Progresso® chicken broth? Then check out this great side dish.
Slow-Cooker Rye Berries with Butternut Squash
- Prep Time 15 min
- Total 15 hr 45 min
- Servings 9
- Ingredients 9
Ingredients
- 1 1/2 cups uncooked rye berries
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/3 cup water
- 1 small onion, chopped (1/4 cup)
- 1 tablespoon firm butter or margarine, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups 1 1/2-inch pieces peeled butternut squash
- 1/2 cup chopped walnuts
Make With
Progresso Broth
Instructions
-
Step1In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
-
Step2Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
-
Step3Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
-
Step4Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.
Nutrition
290
Calories
7g
Total Fat
11g
Protein
45g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 290
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 270mg
- 11%
- Potassium
- 130mg
- 4%
- Total Carbohydrate
- 45g
- 15%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 2%
- 2%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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