Wild rice and barley pair with cranberries and orange zest in this flavorful side dish.
Makes 6 servings 6
Prep time 20 minutes PTM
Total time 1 hour PTM
Nutritional Information
| Calories | 170 | Fat | 0.5g |
| Protein | 5g | Cholesterol | 0mg |
| Carbohydrates | 37g | Sodium | 470mg |
| Fiber | 4g | Saturated Fat | 0g |
| Sugars | 7g |
Ingredients
¾ cup wild rice
3 cups chicken broth
½ cup pearl barley (not quick cooking)
½ cup dried cranberries
2 teaspoons grated orange peel
salt and pepper, if desired
Directions
Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.
Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in orange peel and salt and pepper, if desired.
