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 ounces water
- 3 ounces dry wild rice, rinsed and drained
- 2 ounces dry 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
In a 2-quart saucepan heat the oil. When hot, add the almonds and spring onion. Cook and stir over medium heat till the nuts are golden brown. Remove from pan; set aside.
Carefully add the water to the pan and bring to a boil. Stir in uncooked rice, barley, raisins and fresh ginger. Return to a boil; reduce heat. Cover and simmer for about 45 minutes, or till the grains are tender. Stir in the nut mixture, fruit, honey, salt and nutmeg; cook for 5 minutes more. Fluff with a fork and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
245 calories; 7g total fat; 0mg cholesterol; 150mg sodium; 44g carbohydrates; 6g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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