Wild Rice And Cranberry Pilaf - cooking recipe

Ingredients

3/4 c. wild rice
1/2 c. pearl barley
1/4 c. currants
1/3 c. sliced almonds, toasted
3 c. chicken broth
1/4 c. snipped dried cranberries
1 Tbsp. butter

Preparation

Rinse rice with cold water; drain.
In saucepan, combine rice and chicken broth.
Bring to boiling; reduce heat.
Cover; simmer 10 minutes.
Remove from heat and stir in barley, cranberries (apricots or cherries if preferred) and butter.
Spoon into a 1 1/2-quart casserole.
Bake covered at 325\u00b0 for 55 to 60 minutes or until rice and barley are tender and liquid is absorbed, stirring once.
Fluff rice with fork; stir in almonds.
Serves 6.