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
Cranberry Wild Rice Pilaf
Cranberry Wild Rice Pilaf
Prep Time
25 min
Cook Time
50 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
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.
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