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. Yield: 6-8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.18 Kcal (796 kJ) | ||
| Calories from fat | 57.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.44g | 10% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 432.7mg | 18% | |
| Potassium | 223.63mg | 5% | |
| Total Carbs | 29.35g | 10% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 1.76g | 7% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 1.4mg | 8% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 116.49 Kcal (488 kJ) | ||
| Calories from fat | 35.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 10% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 2% | |
| Sodium | 265.03mg | 18% | |
| Potassium | 136.97mg | 5% | |
| Total Carbs | 17.98g | 10% | |
| Sugars | 4.72g | 31% | |
| Dietary Fiber | 1.08g | 7% | |
| Protein | 2.23g | 7% | |
| Vitamin C | 5.2mg | 14% | |
| Iron | 0.9mg | 8% | |
| Calcium | 21mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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