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Add a photoServings: 6
Ingredients
- 3/4 c. Pearled Barley Rinse, Drain
- 1/2 c. Quinoa Rinse, Drain
- 3/4 c. Basmati Rice Rinse, Drain
- 1 x Carrot Minced
- 1/4 tsp Dry Rosemary Grnd Fine
- 1/2 tsp Dry Basil
- 1/4 tsp Dry Thyme
- 1/4 tsp Oregano Leaves
- 8 c. Water
- 3 Tbsp. Nonfat Veg Chicken Broth, Low Sod
Directions
- I put all the ingredients into my rice cooker and started it. When it clicked off I checked it and it was still more "chewy" then I like. The rice cooker (because it was so hot from cooking) wouldn't go back on so we transferred the stew to pot and put it on the stove. Continued to cook it for about another 5 - 8 min on med-high until it was how we preferred it.
- Depending on how much liquid you end up with you can make this into more of a stew or possibly soup. We prefer it thick and more like a stew.
- NOTES : We ate some of it plain and also put spaghetti sauce over a second bowl of it. Both ways tasted wonderful.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 6 servings | |
| Calories 5 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 37mg | 1% |
| Total Carbs 0.98g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.43g | 0% |
| Protein 0.17g | 0% |
