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Butternut Squash, Lentil and Wild Rice Stew
- Makes: 6 servings
7 hrs to 8 hrs on low-heat setting or 3 1/2 to 4 hours on high-heat setting
large onion, chopped (1 cup)
celery, sliced (1 cup)
dry lentils, rinsed and drained
wild rice, rinsed and drained
reduced-sodium chicken broth
10 1/2 -
condensed French onion soup
dried thyme, crushed
ground white or black pepper
snipped fresh Italian (flat-leaf) parsley
dry sherry or dry vermouth (optional)
Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a 5- to 6-quart slow cooker, combine squash, onion, celery, lentils and wild rice. Stir in broth, onion soup, water, thyme and pepper.
Cover slow cooker; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Just before serving, stir parsley and, if you like, dry sherry into mixture in slow cooker. Makes 6 main-dish servings.
- For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
(Butternut Squash, Lentil and Wild Rice Stew)
Servings Per Recipe 6, Monounsaturated fat (g) 0, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, sodium (mg) 1112, Potassium (mg) 916, Fat, total (g) 2, fiber (g) 15, carb. (g) 56, iron (mg) 4, pro. (g) 16, calcium (mg) 121, cal. (kcal) 293, sugar (g) 9, vit. C (mg) 33, vit. A (IU) 134, Thiamin (mg) 0, Folate (µg) 222, chol. (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 5, Riboflavin (mg) 0, sat. fat (g) 1