Apricots and Wild Rice
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.
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
- 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.
- 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.