Wild Rice And Cranberry Pilaf

Wild Rice And Cranberry Pilaf
4 from 1 ratings
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
Servings
6
servings
Ingredients
  • 3/4 cup wild rice
  • 3 cup chicken broth
  • 1/2 cup pearl barley (not quick cooking)
  • 1/2 cup dried cranberries
  • 2 teaspoon grated orange peel
  • salt and freshly ground black pepper
Directions
  1. 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.
  2. 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.