Rye Berries with Butternut Squash

 

1 1/2

cups uncooked rye berries

1

can (14 oz) chicken broth

1/3

cup water

1

small onion, chopped (1/4 cup)

1

tablespoon firm butter or margarine, cut into small pieces

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1 1/2

cups 1 1/2-inch pieces peeled butternut squash

1/2

cup chopped walnuts

• 1 In large bowl, place rye berries; add enough water to cover. Let soak in refrigerator at least 8 hours but no longer than 24 hours; drain.
• 2 Spray 3- to 4-quart slow cooker with cooking spray. Place drained rye berries and remaining ingredients except squash and walnuts in slow cooker. Stir to mix.
• 3 Cover; cook on Low heat setting 7 to 8 hours or until rye berries are chewy but tender.
• 4 Stir in squash. Increase heat setting to High. Cover; cook about 30 minutes or until squash is tender. Stir in walnuts.