Cranberry Wild Rice Pilaf Recipe

4.5 4 8
Cranberry Wild Rice Pilaf Recipe
Cranberry Wild Rice Pilaf Recipe photo by Taste of Home
Publisher Photo

Cranberry Wild Rice Pilaf Recipe

Read Reviews
4.5 4 8
Publisher Photo
This tender side dish is perfect for the holidays or anytime you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. The ladies I work with all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 50 min.

Ingredients

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

Directions

Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries. Yield: 8 servings.
Originally published as Cranberry Wild Rice Pilaf in Taste of Home February/March 1996, p25

Nutritional Facts

3/4 cup: 166 calories, 4g fat (1g saturated fat), 6mg cholesterol, 382mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 3/4 cup uncooked wild rice
  • 3 cups chicken broth
  • 1/2 cup medium pearl barley
  • 1/4 cup dried currants
  • 1 tablespoon butter
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup dried cranberries, chopped
  1. Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish.
  2. Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries. Yield: 8 servings.
Originally published as Cranberry Wild Rice Pilaf in Taste of Home February/March 1996, p25

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Reviews forCranberry Wild Rice Pilaf

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BeckyGalligan User ID: 7417255 9136
Reviewed Sep. 22, 2013

"Good idea with the combination of flavors, but this was an epic fail. The rice never got done! If we make this again, we will FULLY cook the rice separately on the cook top before mixing it with the other ingredients."

MY REVIEW
rvkreu07 User ID: 5418178 8754
Reviewed Oct. 9, 2012

"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!"

MY REVIEW
teri396 User ID: 3790128 5127
Reviewed Jan. 28, 2011

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

MY REVIEW
Schmiedt User ID: 3889802 200558
Reviewed Aug. 1, 2010

"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."

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