3/4 cup regular barley
3/4 cup wild rice
2 cans diced tomatoes with garlic — (14.5 ounce) basil, and oregano, undrained
1 cup finely chopped celery — (2 stalks)
1/2 cup finely chopped onion — (1 medium)
4 cloves garlic — minced
1 teaspoon snipped fresh rosemary
1/2 teaspoon cracked black pepper
1/4 teaspoon salt
2 cans broth — (14.5 ounce) chik’n flavor, water or juice
1/4 cup coarsely chopped cashews — unsalted
Rinse and drain barley and wild rice. In a 3 1/2- or 4-quart slow cooker combine barley, wild rice, tomatoes, celery, onion, garlic, rosemary, pepper, and salt. Pour broth over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Remove crockery insert from cooker, if possible, or turn off cooker. Cover and let stand for l0 minutes before serving. Top each serving with cashews.
Number of Servings: 12
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz) Campbell’s Cream of Chicken soup
1 1/2 cups water
1/4 teaspoon each paprika and pepper
1 1/2 cups uncooked Minute Rice
2 cups fresh or thawed frozen broccoli flowerets
In a medium skillet over medium high heat, heal oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
Add soup, water, paprika and pepper. Heat to a boil.
Stir in rice and broccoli. Place chicken on rice mixture. Season with additional paprika and pepper. Reduce heat to low. Cover and cook 10 minutes or until chicken is no longer pink.
Make 4 servings.