Cranberry Wild Rice Pilaf |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This wonderful, moist side dish is perfect for holidays or anytime a meal requires a special touch. Dried cranberries, currants and almonds add color and texture. The ladies I work with all enjoy making this dish. -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 cranberries |
1/4 cup dried currants |
1 tablespoon butter |
1/3 cup sliced almonds, toasted |
Directions:
1. Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Remove from the heat; stir in barley, cranberries, currants and butter. Spoon into a greased 1-1/2-qt/ baking dish.
3. 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.
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