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Cranberry Wild Rice Pilaf Recipe
|Uncooked wild rice||3⁄4 Cup (12 tbs)|
|Chicken broth||3 Cup (48 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Dried cranberries||1 1⁄4 Cup (20 tbs)|
|Dried currants||1 1⁄4 Cup (20 tbs)|
|Sliced almonds||1⁄3 Cup (5.33 tbs), toasted|
Serving size: Complete recipe
Calories 1750 Calories from Fat 242
% Daily Value*
Total Fat 28 g43.4%
Saturated Fat 9 g45%
Trans Fat 0 g
Cholesterol 32.3 mg
Sodium 1831.6 mg76.3%
Total Carbohydrates 352 g117.3%
Dietary Fiber 30.6 g122.2%
Sugars 221.3 g
Protein 35 g70.1%
Vitamin A 17.5% Vitamin C 11%
Calcium 22.5% Iron 45%
*Based on a 2000 Calorie diet
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