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
- 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.
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