Awesome side dish with pork or poultry-especially in the fall!
Wild Rice and Barley Pilaf
3/4 cup uncooked wild rice
12 cup regular barley
1 tablespoon butter
2 (14oz) cans reduced-sodium chicken broth
1/2 cup dried cranberries, snipped dried apricots, dried tart cherries and/or currants
1/3 cup sliced almonds, toasted
Rinse wild rice with cold water; drain. In a large saucepan cook and stir rice and barley in hot butter over medium heat for 3 minutes. Carfully add broth. Bring to boiling, reduce heat. Simmer, covered, for 45-50 minutes or until rice and barley are tender and most of the liquid is absorbed. Remove from heat.
Stir dried fruit into the rice mixture; cover and let stand 5 minutes. Stir in the almonds before serving.