Rye Berries with Butternut Squash

Looking for a side dish idea? Then check out this nutty butternut squash slow cooked using rye berries and Progresso® chicken broth.

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Servings 9

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ingredients 9
Prep Time 15 min
Total Time 15 hr 45 min

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

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Directions

1 In 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.
2 Spray 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.
3 Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
4 Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.

EXPERT TIPS

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Expert Tips

Rye berries are native to eastern Europe, where it was a hardy crop suitable to the harsh cold and wet climate of that area; European peasants called it "black wheat." Indeed, nutritionally, it is most close to wheat, containing vitamins B and E, protein and iron.

Whole Grain Serving: 1/2