Wild Rice and Cranberry Pilaf

Wild Rice and Cranberry Pilaf
Staff Writer
Wild Rice and Cranberry Pilaf

Jennie-O

Wild Rice and Cranberry Pilaf

This rice pilaf dish can serve as a substitute for stuffing or dressing at the holiday table, but it’s easy enough to make as a side dish for any night of the week. Recipe courtesy of Jennie-O.

Click Here to See More Cranberry Recipes

6
Servings
276
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4  Cups  wild rice
  • 3  Cups  chicken broth
  • 1/2  Cup  pearl barley (not quick cooking)
  • 1/2  Cup  dried cranberries
  • 2  Teaspoons  grated orange peel
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. In a large saucepan, combine the wild rice and broth. Bring to a boil, then reduce the heat. Cover. Simmer for 15 minutes.

Stir in the barley and dried cranberries. Spoon the pilaf into a 1½-quart casserole dish. Cover. Bake until the rice is tender and liquid is absorbed, stirring once, 1 hour. Fluff with a fork. Stir in the orange peel and some salt and pepper.

Nutritional Facts

Total Fat
4g
6%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
55g
42%
Protein
7g
15%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
18mg
2%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
58mg
18%
Manganese, Mn
2mg
100%
Niacin
2mg
14%
Phosphorus, P
163mg
23%
Selenium, Se
10µg
18%
Sodium, Na
384mg
26%
Water
93g
3%
Zinc, Zn
1mg
13%

Wild Rice Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Wild Rice Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.