Slow Cooker Edamame Pilaf | This hearty side dish is packed with nutrition like wheat berries, barley and soy.  Make it a meal!  Add grilled chicken breast.  Or Use it to top sauteed kale for a salad!

DID YOU KNOW?  Many of your favorite foods and recipes are slow cooker friendly?  Just follow these tips»»»»1. Select recipes that already call for gentle cooking, simmering or baking (such as soups, stews and braised meats).  2. Take care if using quick cooking proteins, such as boneless chicken or seafood.  They tend to become dry (you’ll need to adjust accordingly).  3.For thorough, even slow cooking, cut vegetables no large than 1-inch thick.  4. Be sure to reduce the quantity of liquid when converting a recipe for slow cooker.  5. Make sure the slow cooker size matches the size of the recipe and fill the slow cooker no more than two thirds full.  HINT:  Any recipe that will feed at least 6 you’ll need to use a 4 to 5 quart slow cooker.  A recipe that calls for a 9×13-inch baking dish will need a 6 quart slow cooker.

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Slow Cooker Edamame Pilaf

Yield: Serves 12

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

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Ingredients

• 2/3 cup wheat berries
• 1/2 cup regular pearled barley
• 1/2 cup uncooked wil rice
• 2 (14.5 ounce) cans vegetable or chicken broth
• 2 cups frozen shelled sweet soybeans (edamame)
• 3/4 cup red sweet pepper, chopped (1 medium)
• 1/2 cup onion, finely chopped
• 1 tablespoon butter
• 4 cloves garlic, minced
• 3/4 teaspoon dried sage, crushed
• 1/2 teaspoon coarse ground black pepper
• 2 teaspoons salt

Instructions

1. Rinse and drain wheat berries, barley and wild rice.
2. In a 3 1/2 to 4 quart slow cooker combine wheat berries, barley, wild rice, broth, edamame, sweet pepper, onion, butter, garlic, sage, black pepper and salt.
3. Cover and cook on low for 6 hours; stir before serving.

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