Best Slow Cooker Three Grain Medley Recipes

SLOW-COOKER WILD RICE MEDLEY

Slow-Cooker Wild Rice Medley image

Slow cook wild rice with veggies to make this tasty side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 5h20m

Yield 12

Number Of Ingredients 12

Ingredients

1 1/2 cups uncooked wild rice
2/3 cup chopped celery
1 tablespoon butter or margarine, melted
2 teaspoons chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 medium carrots, chopped (3/4 cup)
3 1/2 cups vegetable broth (from 32-oz carton)
1/3 cup pine nuts
1/2 cup chopped dried cherries
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

Spray 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except pine nuts, cherries and parsley.
Cover; cook on Low heat setting 5 to 6 hours or until wild rice is tender and liquid is absorbed.
Meanwhile, sprinkle pine nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Set aside.
Just before serving, stir cherries and toasted pine nuts into wild rice. Sprinkle with parsley.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg

CUBED BEEF AND BARLEY SOUP

Cubed Beef and Barley Soup image

Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 8h50m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 carton (32 ounces) beef broth
1 bottle (12 ounces) beer or nonalcoholic beer
1 small onion, chopped
1/2 cup medium pearl barley
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 bay leaf
2 cups frozen mixed vegetables, thawed

Steps:

In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.

Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

THREE-GRAIN SALAD

Three-Grain Salad image

Wheat berries, rice and barley add whole-grain goodness to a super side.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h30m

Yield 5

Number Of Ingredients 16

Ingredients

5 1/2 cups water
1 cup uncooked wheat berries
1/3 cup uncooked long-grain brown rice
1/2 cup uncooked hulled or pearl barley
1/2 cup dried cherries or cranberries
1/4 cup diced carrot
1/4 cup diced celery
1/4 cup chopped fresh parsley, if desired
1 medium unpeeled eating apple, chopped (1 cup)
4 medium green onions, chopped (1/4 cup)
1/3 cup sugar
1/3 cup canola oil
1/3 cup cider vinegar
2 tablespoons grated red onion
2 teaspoons Worcestershire sauce
2 cloves garlic, finely chopped

Steps:

In 2-quart saucepan, heat water and wheat berries to boiling. Reduce heat to low. Cover; simmer 10 minutes. Stir in brown rice and barley. Cover; simmer about 50 minutes longer or until grains are tender. Drain if necessary.
In small bowl, mix dressing ingredients.
In large bowl, mix cooked grains and remaining salad ingredients. Pour dressing over salad; toss. Cover; refrigerate 1 to 2 hours or until chilled.

Nutrition Facts : Calories 510, Carbohydrate 83 g, Cholesterol 0 mg, Fat 3, Fiber 11 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 30 g, TransFat 0 g

FALL GARDEN MEDLEY

Fall Garden Medley image

I like to make this recipe in the fall and winter for special occasions because it's very colorful, tasty and healthy. It's a hearty side that complements many different meat dishes. -Krystine Kercher, Lincoln, Nebraska

Provided by Taste of Home

Categories Side Dishes

Time 5h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

4 large carrots, cut into 1-1/2-inch pieces
3 fresh beets, peeled and cut into 1-1/2-inch pieces.
2 medium sweet potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, peeled and quartered
1/2 cup water
2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon olive oil
Fresh parsley or dried parsley flakes, optional

Steps:

Place the carrots, beets, sweet potatoes, onions and water in a greased 3-qt. slow cooker. Sprinkle with salt, pepper and thyme. Drizzle with olive oil. Cover and cook on low for 5-6 hours or until tender. , Stir vegetables and sprinkle with parsley if desired.

Nutrition Facts : Calories 83 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 633mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

SLOW-COOKED BEAN MEDLEY

Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

Ingredients

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

Steps:

In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges