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

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

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

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.

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.

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