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Cranberry Wild Rice Pilaf Recipe

Cranberry Wild Rice Pilaf Recipe photo by Taste of Home

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This wonderful, moist side dish is perfect for holidays or anytime a meal requires a special touch. Dried cranberries, currants and almonds add color and texture. The ladies I work with all enjoy making this dish. -Pat Gardetta, Osage Beach, Missouri

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Cranberry Wild Rice Pilaf Recipe

Prep: 25 min. Bake: 55 min.

Yield: 6-8 Servings

25 55 80

Ingredients

3/4 cup uncooked wild rice
3 cups chicken broth
1/2 cup medium pearl barley
1/4 cup dried cranberries
1/4 cup dried currants
1 tablespoon butter
1/3 cup sliced almonds, toasted

Directions

Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Remove from the heat; stir in barley, cranberries, currants and butter. Spoon into a greased 1-1/2-qt/ baking dish.
Cover and bake at 325° for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with a fork. Yield: 6-8 servings.

Nutritional Facts 1 serving (3/4 cup) equals 173 calories, 4 g fat (1 g saturated fat), 4 mg cholesterol, 365 mg sodium, 30 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Cranberry Wild Rice Pilaf in Taste of Home February/March 1996, p25

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Cranberry Wild Rice Pilaf

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Reviewed on Oct. 09, 2012 by rvkreu07

Only con is the length of time is takes to make...pro is that the oven does that work though ;) I make this a lot, especially when we have salmon for dinner. It's delicious!

Reviewed on Jan. 28, 2011 by teri396

Well, I liked it but not most of my family.

Reviewed on Aug. 01, 2010 by Schmiedt

This dish became a Thanksgiving traditional side dish when I first started my family. It's remained a staple eleven years later. It's a beautifully delicious side dish and easy to make.