Really glorified rice and colorful!
Wild Rice Pilaf with Dried Fruit
Submitted by Julie Boruff Hale
St. Leonard, MD
| 3/4 C wild rice | 1/4 C snipped dried cranberries, apricots, or cherries |
| 3 C bouillon | |
| 1/2 C pearl barley | 1 T margarine |
| 1/4 C currants | 1/3 C sliced almonds |
- Cook rice in bouillon. (Bring to a boil, reduce heat, cover, and simmer for 10 minutes.)
- Stir in barley, dried fruit and margarine. Spoon into a casserole dish.
- Bake, covered, at 325° for 55-60 minutes or until rice and barley are done and the liquid is absorbed.
- Fluff and stir in the almonds.