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."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
1hr 10mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • 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.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
  • Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
  • Add garlic; cook 1 minute.
  • Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.

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Reviews

  1. Artandkitchen
    Yumm! for this recipe I used barley (I did not get the pearl one), wild rice mix.<br/>As I did not have celery root I used one big carrot and celery green fresh from the garden that I added at the last moment.<br/>I prepared the double quanty for us 4.<br/>Thanks a lot for your recipe and the perfect instructions for the cooking time!
     
  2. SarasotaCook
    Very nice! I did need a bit more broth, but turned out wonderful. Great flavor and a wonderful side dish.<br/>Thx
     
  3. Sydney Mike
    Although I'd intended to add a little more of the vegetable broth (as per Kitzy's review) I forgot, & it actually turned out just fine! We really enjoyed the addition of the berries & TOASTED nuts in this ~ They made this side dish very special! [Tagged, made & reviewed in Please Review My Recipe]
     
  4. Kitzy
    Very tasty! I loved the cranberry and walnuts. I served this up with a cheesy omelette and it served 4. I ended up needing a bit more liquid than 2 cups.
     
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