Back to Cranberry Wild Rice Pilaf

Print Options


Card Sizes

Cranberry Wild Rice Pilaf Recipe

Cranberry Wild Rice Pilaf Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 50 min. YIELD:8 servings


  • 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.

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.

Reviews for Cranberry Wild Rice Pilaf

Sort By :

Average Rating
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."

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

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

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

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

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."

Loading Image