Wild Rice & Barley with Dried Cranberries Print
1 Tbsp butter
3/4 cup pearl barley
1 cup chopped celery
1 cup chopped onion
1/2 tsp sage
1/2 tsp thyme
1 & 1/2 cups chicken stock
2 cups cooked wild rice
1/2 cup dried cranberries
Salt & pepper to taste

In a large saucepan over medium to high heat, heat butter. Add barley, celery, onion and cook, stirring until vegetables are slightly softened. Stir in sage and thyme. Add stock. Bring to a boil. Reduce heat, cover and simmer for 35 minutes or until liquid is absorbed and barley is tender but still chewy. Add cooked wild rice and cranberries, mix gently. Season to taste with salt and pepper.
Can be made ahead of time and reheated.
Approximately 2/3 cup uncooked wild rice equals 2 cups cooked.
This recipe goes nicely with Chicken, Turkey or Ham.

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