Cranberry Wild Rice Pilaf

• 3/4 cup Uncooked wild rice

• 3 cups Chicken broth

• 1/2 cup Pearl barley

• 1/4 cup Dried cranberries

• 1/4 cup Dried currants

• 1 Tbsp Butter or margarine

• 1/3 cup Sliced almonds Toasted

Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in barley, cranberries, currants and butter. Spoon into a greased 1-1/2 qt. baking dish. Cover and bake at 325 degrees for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.

6-8 servings