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Fruited Barley and Wild Rice Pilaf

Source: Cooking at a Glance - Vegetables & Grains
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 4 as an accompaniment
Early explorers were wrong when they named wild rice. Wild rice is not a true rice, but the grain of an aquatic grass native to the Great Lakes region in America. Be sure to rinse it before using to remove any tiny particles left after processing.
1 tablespoon cooking oil
3 tablespoons slivered almonds
2 tablespoons chopped spring onion
24 fluid ounces water
3 ounces wild rice, rinsed and drained
2 ounces pearl barley
3 tablespoons raisins
1/2 teaspoon grated fresh ginger
1 1/2 ounces chopped dried fruit such as dates, apricots, apples, pears, or prunes
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Fruited Barley and Wild Rice Pilaf Recipe at
In a 2-quart saucepan heat oil; add almonds and spring onion. Cook and stir over medium heat till nuts are golden brown. Remove from pan; set aside.

Carefully add the water to pan; bring to boiling. Stir in uncooked rice, barley, raisins, and fresh ginger. Return to boiling; reduce heat. Cover and simmer for about 45 minutes, or till grains are tender. Stir in nut mixture, fruit, honey, salt, and nutmeg; cook for 5 minutes more. Fluff rice and grains with a fork and serve.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Break-Fast or Brunch Buffet
Nutrition Facts per Serving
Yield:   Serves 4 as an accompaniment
Calories: 245
Sodium: 150mg
Fiber: 6g
Carbohydrates, Total: 44g
Protein: 6g
% Cal. from Fat: 26%
Fat. Total: 7g
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