Cranberry Wild Rice Pilaf
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| Ingredients: |
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3/4 c. uncooked wild rice |
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3 c. chicken broth |
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1/2 c. pearl barley |
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1/4 c. dried cranberries |
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1/4 c. dried currants
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1 Tbsp. margarine or butter
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1/3 c. sliced almonds, toasted |
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| Preparation: |
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Rinse and drain rice; place in saucepan. Add broth and bring to boil. Reduce heat; cover and simmer for 10 minutes.
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Remove from heat; stir in barley, cranberries, currants and margarine. Spoon into greased 1 ½-quart baking dish.
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Cover and bake at 325 degrees for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with fork.
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Makes 6-8 servings.
Haddon House extra fancy Wild Rice works well in this recipe. Rice Products and Dry Beans Section
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