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."
photo by Artandkitchen
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- 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
- 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
-
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! -
Very nice! I did need a bit more broth, but turned out wonderful. Great flavor and a wonderful side dish.<br/>Thx -
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] -
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.
RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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