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I've been saving this recipe for several months now, I've had such a craving for whole grains. I'm posting it here and then I will remember to make it. It would be wonderful warm with roasted meats, but I'm thinking it will be just as wonderful cold in summer or room temperature, as well! Make this vegetarian by subbing vegie broth for the chicken broth. From Cooking Light, Sept. 2006.
Units: US | Metric
Serving Size: 1 (134 g)
Servings Per Recipe: 4
The following items or measurements are not included:
reduced-sodium fat-free chicken broth