Cranberry Wild Rice Pilaf

Ingredients

• Wild rice

  Raw

  ¾ cup or 120g

• Chicken broth

  Soup, canned, less/reduced sodium

  3 cup or 720g

• Barley

  Pearled, raw

  ½ cup or 100g

• Currants, zante

  Dried

  4 tbsp or 36g

• Butter

  Unsalted

  1 tbsp or 14g

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Cranberries

  Sweetened, dried

  4 tbsp or 30g

Directions

1. Preheat the oven to 325° and lightly coat a 1½‑quart baking dish with cooking spray.
2. Combine the wild rice and chicken broth in a saucepan. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 10 minutes.
3. Remove from the heat and stir in the barley, currants, and butter. Transfer the mixture to the prepared baking dish.
4. Cover tightly with a lid or foil and bake until the wild rice and barley are tender and most of the liquid is absorbed, 50–60 minutes.
5. Fluff the grains, fold in the sliced almonds and chopped dried cranberries, let stand 5 minutes, and serve hot.