Wild Rice & Barley Pilaf
  • 3/4 cup wild rice
  • 1/2 cup regular barley
  • 1 tablespoon butter
  • 2 14-ounce cans reduced-sodium chicken broth
  • 1/2 cup dried cranberries, snipped dried apricots, dried tart cherries and/or currants
  • 1/3 cup sliced almonds, toasted
  1. Directions
  2. 1. Rinse wild rice with cold water; drain. In a large saucepan, cook and stir rice and barley in hot butter over medium heat for 3 minutes. Carefully add broth; bring to boiling. Reduce heat; simmer, covered, for 45 to 50 minutes or until rice and barley are tender and most of the liquid is absorbed. Remove from heat.
  3. 2. Stir dried fruit into the rice mixture; cover and let stand 5 minutes. Stir in almonds before serving.