Wild Rice and Barley Pilaf With Dried Fruit |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result. Ingredients:
2 cups vegetable broth or 2 cups chicken broth |
3/4 cup wild rice |
1/4 cup pearl barley |
1 tablespoon smart balance butter spread |
1 cup onion, diced |
1 cup leek, green parts (or 2 c green and white, omit onion) |
1/2 cup celery, diced |
1/2 teaspoon black pepper |
1/2 teaspoon ground sage |
4 garlic cloves |
1/2 cup dried cranberries (cherry flavored are great!) |
1/4 cup walnuts, chopped |
Directions:
1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
3. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
4. Add garlic; cook 1 minute.
5. Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.
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