Wild rice and barley pair with cranberries and orange zest in this flavorful Wild Rice & Cranberry Pilaf side dish.
cup wild rice
cups chicken broth
cup pearl barley (not quick cooking)
cup dried cranberries
teaspoons grated orange peel
salt and pepper, if desired
Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.
Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in orange peel and salt and pepper, if desired.