Wild Rice and Barley Pilaf

Recipe from Taste Caterers

Adapted by Trish Hall

Total Time
50 minutes
Rating
4(33)
Comments
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Ingredients

Yield:6 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.

  3. Step 3

    Drain the cranberries.

  4. Step 4

    Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Ratings

4 out of 5
33 user ratings
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Comments

Rick

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.

Rick

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.

violette

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.

Es

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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Credits

Adapted from Taste Caterers

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