Slow Cooker Barley Wild Rice Pilaf with Cashews - 18g Carbs, 3g Fiber
3 pts plus
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic -- (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery -- (2 stalks)
1/2 cup finely chopped onion -- (1 medium)
4 cloves garlic -- minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth -- (14.5 ounce) chik'n flavor, water or juice
1/4 cup coarsely chopped cashews -- unsalted
1 Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker
combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary,
pepper, and salt. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 2 1/2 to 3 hours.
3 Remove crockery insert from cooker, if possible, or turn off cooker.
Cover and let stand for l0 minutes before serving. Top each serving with
cashews.
Number of Servings: 12
Prep: 20 minutes
Slow Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Stand: 10 minutes
Nutrition per Serving: 128 cal (14% fat)., 2 g total fat (o g sat. fat), 1 mg chol., 675 mg sodium, 24 g carb., 3 g dietary fiber, 5 g protein.
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
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Per Serving (excluding unknown items): 99 Calories; 2g Fat (15.1% calories
from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 57mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: LOW 5-6 hours; HIGH 2 1/2 to 3 hrs
Stand Time: 10 min
3 pts plus
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 15%) - Vegan
3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic -- (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery -- (2 stalks)
1/2 cup finely chopped onion -- (1 medium)
4 cloves garlic -- minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth -- (14.5 ounce) chik'n flavor, water or juice
1/4 cup coarsely chopped cashews -- unsalted
1 Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker
combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary,
pepper, and salt. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat
setting for 2 1/2 to 3 hours.
3 Remove crockery insert from cooker, if possible, or turn off cooker.
Cover and let stand for l0 minutes before serving. Top each serving with
cashews.
Number of Servings: 12
Prep: 20 minutes
Slow Cook: 5 to 6 hours (low) or 2 1/2 to 3 hours (high)
Stand: 10 minutes
Nutrition per Serving: 128 cal (14% fat)., 2 g total fat (o g sat. fat), 1 mg chol., 675 mg sodium, 24 g carb., 3 g dietary fiber, 5 g protein.
Source: "Better Homes Gardens Year-Round Slow Cooker: more than 500 recipes for all seasons"
S(Formatted by Chupa Babi): "Oct 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 99 Calories; 2g Fat (15.1% calories
from fat); 4g Protein; 18g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 57mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat.
NOTES: Cooker: 3 1/2 to 4 qt
Time: LOW 5-6 hours; HIGH 2 1/2 to 3 hrs
Stand Time: 10 min
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