adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-Cooker Rye Berries with Butternut Squash
Slow-Cooker Rye Berries with Butternut Squash
0 Likes
Prep Time:
15 minutes
Total Time:
15 hours 45 minutes
Try this savory slow-cooked rye and butternut squash dish with flavorful Progresso® chicken broth - a delicious side!
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
Instructions:
  • Place rye berries in a large bowl and cover with water. Refrigerate for at least 8 hours but no longer than 24 hours. Drain before using.
  • Prepare your slow cooker with cooking spray. Add drained rye berries and all remaining ingredients, excluding squash and walnuts. Stir well to combine.
  • Cover and simmer on Low heat for 7 to 8 hours, or until the rye berries are chewy yet tender.
  • Add the squash and turn the heat up to High. Cover and cook for about 30 minutes until the squash is tender. Stir in the walnuts.

Similar Recipes