Cranberry Wild Rice Pilaf

What You'll Need:

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