| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Wild rice is actually the nutty-flavored seed of a long-grain marsh grass. It's expensive, and so is often used in combination with grains like the pearl barley in this recipe.

Apricots and Wild Rice

3/4 cup wild rice, uncooked

3 cups chicken broth

1/2 cup pearl barley, uncooked

1/2 cup chopped dried apricots

1/4 cup currants

1 tablespoon butter or margarine

1/3 cup sliced almonds, toasted

1. Combine wild rice and chicken broth in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in barley, apricots, currants, and butter.
2. Pour mixture into an ungreased 1 1/2-quart casserole. Cover and bake at 325*F (160*C) for 30 minutes or until rice and barley are tender and liquid is absorbed. Gently stir in almonds.

Makes 6 servings.

||| Save this Recipe on Delicious |||