Ingredients
1
cup uncooked rye berries
1/2
cup uncooked hulled barley
2
medium stalks celery, sliced (1 cup)
1/3
cup finely chopped onion
2
small parsnips or carrots, peeled, sliced (1 1/2 cups)
1/2
teaspoon salt
1
can (14 oz) chicken broth
1 1/4
cups water
1/3
cup sweetened dried cranberries
1
teaspoon grated orange peel
Preparation
Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
Stir in cranberries and orange peel just before serving.
