Directions:
- Combine the rice, barley, salt, broth and water in a saucepan, bring to a boil, reduce the heat to a simmer, partially cover and cook, stirring occasionally, until the rice is tender, about 40 minutes.
- If any liquid is still remaining after the rice is cooked, drain the rice.
- Heat the olive oil and saute the onion, garlic, celery and carrot until slightly soft but not brown about 3 minutes.
- Sprinkle with the salt, cover the pan, adjust the heat to med-low and cook the vegetables until crisp-tender, 5 minutes longer.
- Add the sage, thyme and parsley and saute 1 minute more.
- Remove from heat.
- Mix in the rice, the pecans and the cranberries.
- Taste and adjust the salt and pepper to taste.
- Note 1- substitutions: you can substitute any nut for the pecans (try walnuts or hazelnuts).
- You can use all wild rice or all barley.
- Note 2- this recipe was originally a stuffing recipe, but I like it as a side dish.
- You can certainly use it to stuff poultry, though.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.17 Kcal (1701 kJ) | ||
| Calories from fat | 250.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.8g | 43% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 450.8mg | 19% | |
| Potassium | 354.08mg | 8% | |
| Total Carbs | 38.26g | 13% | |
| Sugars | 10.17g | 41% | |
| Dietary Fiber | 5.11g | 20% | |
| Protein | 5.45g | 11% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 62.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 167.09 Kcal (700 kJ) | ||
| Calories from fat | 102.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.44g | 43% | |
|---|---|---|---|
| Cholesterol | 0.22mg | 0% | |
| Sodium | 185.45mg | 19% | |
| Potassium | 145.66mg | 8% | |
| Total Carbs | 15.74g | 13% | |
| Sugars | 4.18g | 41% | |
| Dietary Fiber | 2.1g | 20% | |
| Protein | 2.24g | 11% | |
| Vitamin C | 3.7mg | 15% | |
| Iron | 1mg | 13% | |
| Calcium | 25.5mg | 6% | |
* 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.
Try this similar recipes
-
Chickpea and Rice Dinner
Olive oil, Onion, finely chopped and 9 more.. -
Wild Rice Stuffed Acorn Squash
Acorn squash, Salt, Ground black pepper, Ground nutmeg and 15 more.. -
Italian Vegetable Soup
Olive oil, Yellow onions, chopped and 16 more.. -
Turkey Vegetable Noodle Soup
Turkey carcass, Stalks celery, diced, Carrot, diced and 12 more.. -
Turkey White-Bean Soup with Olio Nuovo
Yellow onions, Celery stalks, Carrots, Leeks and 13 more.. -
Beef Bolognese - Delish!
Yellow onions, chopped, Garlic cloves, minced and 13 more.. -
White Bean, Spinach, and Barley Stew
Uncooked pearl barley, Water, Olive oil and 10 more.. -
Artichoke and Chickpea Stew
Olive oil, Yellow onion, chopped, Garlic, minced and 9 more.. -
Chicken Noodle Soup With Fresh Herbs
Olive oil, Onion, diced fine, Stalks celery, chopped and 9 more.. -
chicken vegetable chowder
Olive oil, Onion, chopped, Garlic, minced and 15 more.. -
Sweet Carrot Soup
Olive oil, Yellow onion, thinly sliced and 10 more.. -
Rainy-Day Tomato Soup
Olive oil, Onion, thinly sliced, Garlic, chopped and 9 more.. -
Italian Riboletta Soup
Olive oil, Onion, chopped, Minced garlic and 13 more..
Also Try
-
-
-
-
-
-
Wild Rice With Walnuts and Dates
Stalks celery, chopped (2 cups), Onion, chopped (1/4 cup) and 6 more.. -
Wild Rice With Cremini Mushrooms
Uncooked long grain and wild rice blend, Sherry wine, Salt and 6 more.. -
-
-
Wild Rice With Mild Curried Spinach
Olive oil, Onion, diced, Brown rice, Wild rice, Water and 6 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
