Ingredients
3/4 cup uncooked wild rice3 cups chicken broth1/2 cup medium pearl barley1/4 cup dried currants1 tablespoon butter1/3 cup sliced almonds, toasted1/4 cup dried cranberries, chopped
Preparation
Preheat oven to 325°. In a saucepan, combine wild rice and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Remove from heat; stir in barley, currants and butter. Transfer to a greased 1-1/2-qt. baking dish.
Bake, covered, until wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.
