Cranberry Wild Rice Pilaf

Ingredients

• Wild rice

  Raw

  ¾ cup or 120g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Barley

  Pearled, raw

  ½ cup or 100g

• Currants, zante

  Dried

  4 tbsp or 36g

• Butter

  Unsalted

  1 tbsp or 14g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Cranberries

  Sweetened, dried

  4 tbsp or 30g

Directions

1. Preheat the oven to 325°F.
2. In a saucepan, combine the wild rice and chicken broth. Bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.
3. Remove from heat and stir in the barley, currants, and butter. Transfer the mixture to a greased 1-1/2-quart baking dish.
4. Bake, covered, until the wild rice and barley are tender, about 50-60 minutes.
5. Stir in the sliced almonds, chopped cranberries, and serve hot.

Similar Foods

• Armenian Rice Pilaf
• Bay Leaf Rice Pilaf
• Chickpeas with Wild Rice
• Chicken Wild Rice Soup
• Chicken Wild Rice Casserole
• Wild Rice and Mushroom Casserole