Cranberry Wild Rice Pilaf

Name: Cranberry Wild Rice Pilaf
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 8 servings.
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

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri

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.

Nutrition 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.

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

Reviews

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Average Rating:

sjpoor

Oct 3, 2019

I made this for dinner last night as it sounded really great via the reviews. I didn't think it had much flavor. It is easy to put together and pretty to look at but bland to eat. Maybe it will be better the second night.
LPHJKitchen

Nov 30, 2017

This was a very simple and delicious recipe! We omitted the barley to make gluten-free. It was a nice addition to our Thanksgiving meal as we don't usually have rice! Will make more often!
BeckyGalligan

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.
rvkreu07

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!
teri396

Jan 28, 2011

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

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.