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Recipe Summary

prep:
10 mins
cook:
10 mins
bake:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
6 to 8 side-dish servings
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Ingredients

Ingredient Checklist

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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  • 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; fat 9g; cholesterol 12mg; saturated fat 3g; carbohydrates 44g; mono fat 4g; poly fat 2g; insoluble fiber 7g; sugars 5g; protein 8g; vitamin a 194.4IU; vitamin c 0.6mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 3.8mg; vitamin b6 0.2mg; folate 24.2mcg; vitamin b12 0mcg; sodium 658mg; potassium 218mg; calcium 30.3mg; iron 2.9mg.
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