Apricot Rice

Serves: 6

Ingredients

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

Method

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

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