Prep Time
15 min
Cook Time
40 min
Yields
8 servings
No one will have to be called to the dinner table with the warm aromas of winter vegetables filling the kitchen. Brought to you by Uncle Ben’s.
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ingredients
1
Tbsp (15 mL) oil
1
onion, chopped
2
clove garlic, minced
1
bay leaf
1
tsp (5 mL) dried thyme leaves
½
tsp (2 mL) each salt and pepper
¼
cup (60 mL) white wine
2
cup (500 mL) butternut squash, peeled and chopped
2
parsnips, peeled and sliced
2
carrots, peeled and sliced
8
cup (2 L) soidum-reduced chicken broth
½
cup (125 mL) UNCLE BEN'S® 7 Grains Medley
¼
cup (60 mL) parsley leaves, chopped
2
tsp (10 mL) apple cider vinegar
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directions
Step 1
Heat oil in a Dutch oven or large saucepan set over medium heat. Add onion, garlic, bay leaf, thyme, salt and pepper. Cook for 5 minutes or until fragrant. Add wine; simmer for 1 minute.
Step 2
Stir in the squash, parsnips, carrots and broth; bring to a boil. Add the UNCLE BEN’S® 7 Grains Medley. Simmer for 20 minutes or until vegetables are softened and grains are tender.
Step 3
Remove from heat. Stir in parsley and vinegar.