The combined benefits of barley and wild rice result in a healthy recipe for fruited pilaf that goes well with pork or poultry.
- 3/4 cup wild rice
- 1/2 cup regular barley
- 1 tablespoon butter
- 2 14-ounce cans reduced-sodium chicken broth
- 1/2 cup dried cranberries, snipped dried apricots, dried tart cherries and/or currants
- 1/3 cup sliced almonds, toasted
- Rinse wild rice with cold water; drain. In a large saucepan, cook and stir rice and barley in hot butter over medium heat for 3 minutes. Carefully add broth; bring to boiling. Reduce heat; simmer, covered, for 45 to 50 minutes or until rice and barley are tender and most of the liquid is absorbed. Remove from heat.
- Stir dried fruit into the rice mixture; cover and let stand 5 minutes. Stir in almonds before serving.
- Makes 8 (2/3 cup) servings
- Calories 172, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 4 mg, Sodium 250 mg, Carbohydrate 28 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 5%. Exchanges: Fruit .5, Starch 1.5, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet