3/4 cup uncooked wild rice (or wild rice blend)
3 cups chicken broth
1/2 cup barley
1/4 cup dried cranberries
1/4 cup raisins
1 T. butter
1/3 cup slivered almonds, toasted
- Rinse and drain rice, place in a saucepan. Add chicken broth and bring to a boil. Reduce heat and simmer, covered for 10 minutes.
- Remove from heat, stir in barley, dried fruit and butter.
- Spoon into greased casserole dish. Cover and bake at 325 degrees 55 minutes. Until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.
- Taste and add salt if needed, depends on the strength of the broth.