Wild Rice and Barley Pilaf With Dried Fruit

This is a takeoff of a Cooking Light recipe which calls for quinoa. I realized at the last minute I didn't have enough, and this recipe was born as a result.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  cups vegetable broth or 2  cups chicken broth
• 3⁄4 cup wild rice
• 1⁄4 cup pearl barley
• 1  tablespoon  Smart Balance butter spread
• 1  cup onion, diced
• 1  cup leek, green parts (or 2 c green and white, omit onion)
• 1⁄2 cup celery, diced
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon ground sage
• 4  garlic cloves
• 1⁄2 cup dried cranberries (cherry flavored are great!)
• 1⁄4 cup walnuts, chopped

Directions

1. Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
3. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
4. Add garlic; cook 1 minute.
5. Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.