Ingredients Jump to Instructions ↓

  1. 3/4 cup uncooked wild rice

  2. 3 cups chicken broth

  3. 1/2 cup medium pearl barley

  4. 1/4 cup dried cranberries

  5. 1/4 cup dried currants

  6. 1 tablespoon butter

  7. 1/3 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. 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.


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