Wild Rice and Barley Pilaf
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 5cups water
- ½teaspoon salt
- 1cup wild rice
- ½cup pearl barley
- ¼cup dried cranberries, softened in 1 cup hot water
- ½cup toasted pine nuts
- 1teaspoon safflower or canola oil
- ½teaspoon juice of fresh lemon
- Fresh thyme
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
257 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 8 grams protein; 608 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- Step 2
In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Step 3
Drain the cranberries.
- Step 4
Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Private Notes
Comments
Terrific and flexible! Used chicken broth, then sautéed a shallot and added dried cherries (oops ran out of cranberries) and roasted pistachios (why not?). The whole grains with nuts are a satisfyingly chewy and crunchy combo; we just added a salad and called it dinner. Using veggie broth, this will make a substantial and tasty meal for vegan friends/family.
Terrific and flexible! Used chicken broth, then sautéed a shallot and added dried cherries (oops ran out of cranberries) and roasted pistachios (why not?). The whole grains with nuts are a satisfyingly chewy and crunchy combo; we just added a salad and called it dinner. Using veggie broth, this will make a substantial and tasty meal for vegan friends/family.
Great pilaf. Halved the recipe and cooked the wild rice for 20 minutes before adding the barley. Simmered for another 20 minutes. I had to drain the pilaf before adding the cranberries and pignolis. Simple and really good.
Very nice appearance and texture. I cooked the grains separately and then drained well. Next time I would omit the pine (pignoli) nuts.
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