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.