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Cranberry Wild Rice Pilaf

This tender side dish is perfect for the holidays or any time you want to add a special touch. Dried cranberries, currants and almonds serve up color and texture. My co-workers all make this rice pilaf for their families. —Pat Gardetta, Osage Beach, Missouri
  • Total Time
    Prep: 25 min. Bake: 50 min.
  • Makes
    8 servings

Ingredients

  • 3/4 cup uncooked wild rice
  • 3 cups chicken broth
  • 1/2 cup medium pearl barley
  • 1/4 cup dried currants
  • 1 tablespoon butter
  • 1/3 cup sliced almonds, toasted
  • 1/4 cup dried cranberries, chopped

Directions

  • Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish.
  • Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
Nutrition Facts
3/4 cup: 166 calories, 4g fat (1g saturated fat), 6mg cholesterol, 382mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 5g protein. Diabetic exchanges: 2 starch, 1 fat.

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