Wild Rice And Cranberry Pilaf

1. 1

   Rinse rice with cold water; drain.

2. 2

   In saucepan, combine rice and chicken broth.

3. 3

   Bring to boiling; reduce heat.

4. 4

   Cover; simmer 10 minutes.

5. 5

   Remove from heat and stir in barley, cranberries (apricots or cherries if preferred) and butter.

6. 6

   Spoon into a 1 1/2-quart casserole.

7. 7

   Bake covered at 325u00b0 for 55 to 60 minutes or until rice and barley are tender and liquid is absorbed, stirring once.

8. 8

   Fluff rice with fork; stir in almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.