Cranberry Wild Rice Pilaf
|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)|
|Sliced almonds||1⁄3 Cup (5.33 tbs), 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° for 55 minutes or until liquid is absorbed and rice is tender.
Add almonds and fluff with a fork