SLOW-COOKER RYE BERRIES WITH BUTTERNUT SQUASH

Slow-Cooker Rye Berries with Butternut Squash image

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

Provided by Betty Crocker Kitchens

Time 15h45m

Yield 9

Number Of 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

Steps:

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

Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 1 g, TransFat 0 g