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Ingredients

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Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts

279 calories; 9 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 12 mg cholesterol; 658 mg sodium. 218 mg potassium; 44 g carbohydrates; 7 g fiber; 5 g sugar; 8 g protein; 194 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 3 mg iron;

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