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Wild Rice, Barley and Dried Cherry Pilaf
- Makes: 6 to 8 servings
- Yield: 6 to 8 side-dish servings
uncooked wild rice
snipped dried cherries,apricots, or cranberries
dried marjoram or dried oregano, crushed
coarsely chopped pecans, toasted
Ground black pepper
To rinse wild rice, place it in a pan of warm water, stir, and remove particles that float to the top. Drain and rinse again; drain before using. In a saucepan, combine rice and chicken broth. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Remove from heat. Stir in barley, cherries, marjoram, and butter. Spoon into a 1-1/2-quart casserole.
Bake, covered, in a 325 degree F oven for 60 to 65 minutes or until rice and barley are tender and liquid is absorbed, stirring once. Fluff rice mixture with a fork; stir in pecans. Season to taste with salt and pepper.
(Wild Rice, Barley and Dried Cherry Pilaf)
Servings Per Recipe 6, carb. (g) 44, vit. A (IU) 194, pro. (g) 8, calcium (mg) 30, cal. (kcal) 279, Potassium (mg) 218, sodium (mg) 658, sugar (g) 5, fiber (g) 7, Folate (µg) 24, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 4, Niacin (mg) 4, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 12, Thiamin (mg) 0, Fat, total (g) 9, vit. C (mg) 1, iron (mg) 3