Cranberry Wild Rice Pilaf Recipe
Ingredients
| Wild rice | 3/4 Cup (16 tbs), uncooked | |
| Chicken broth | 3 Cup (16 tbs) | |
| 1/2 cup pearl barley | ||
| Dried cranberries | 1/4 Cup (16 tbs) | |
| Currants | 1/4 Cup (16 tbs), dried | |
| Butter/Margarine | 1 Tablespoon | |
| Sliced almonds | 1/3 Cup (16 tbs), toasted | |
Directions
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
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
Chef
