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Cranberry Wild Rice Pilaf

Source of Recipe

Low-Fat Country Cooking � P. Gardetta; Osage Beach, MO
Cranberry Wild Rice Pilaf
Serves: 8

3/4 c. wild rice
3 c. low-sodium chicken broth
1/2 c. pearl barley
1/4 c. dried cranberries
1/4 c. currants
1/4 c. sliced almonds, toasted

Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat, stir in barley, cranberries and currants. Spoon into a 1-1/2-qt. baking dish coated with cooking spray. Cover and bake at 325� for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.

1/8 of recipe equals: 160 calories�2 gm fat (trace saturated)�0 cholesterol�3 mg sodium�31 gm carbohydrate�5 gm protein