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Cranberry Wild Rice Pilaf

Chef.at.Home's picture
Ingredients
  Uncooked wild rice 3⁄4 Cup (12 tbs)
  Chicken broth 3 Cup (48 tbs)
  Pearl barley 1⁄2 Cup (8 tbs)
  Dried cranberries 1 1⁄4 Cup (20 tbs)
  Dried currants 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 1 Tablespoon
  Sliced almonds 1⁄3 Cup (5.33 tbs), toasted
Directions

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° for 55 minutes or until liquid is absorbed and rice is tender.
Add almonds and fluff with a fork

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rice

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