Ingredients
2/3
cup uncooked wheat berries
1/2
cup uncooked hulled or pearl barley
1/2
cup uncooked wild rice
1/4
cup chopped fresh parsley
1/4
cup butter, melted, or canola or soybean oil
2
teaspoons finely shredded lemon peel
6
medium green onions, thinly sliced (6 tablespoons)
2
cloves garlic, finely chopped
2
cans (14 ounces each) vegetable broth
1
jar (2 ounces) diced pimientos, undrained
Preparation
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.
