Barley Wild Rice And Cranberry Pilaf Recipe

Ingredients for Barley Wild Rice And Cranberry Pilaf

• Pearl Barley
• 1/2 cup wild rice
• 1 teaspoon salt
• 4 cups water
• 1/4 cup orange juice (plus additional 2 tablespoons reserved from cranberries)
• Dried Cranberries
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped red onion
• 1/4 cup olive oil
• Salt And Pepper
• Fresh Parsley
• 1/4 cup chopped walnuts

How to Make Barley Wild Rice And Cranberry Pilaf

1. In a medium saucepan with a lid, bring 4 cups of water to a boil. Add 1 cup barley, 1/2 cup wild rice, and 1 teaspoon salt.
2. Return to a boil, then reduce heat to low, cover, and simmer for approximately 40 minutes, or until the barley is tender.
3. While the barley and rice are cooking, combine 1 cup fresh or frozen cranberries with 1/4 cup orange juice in a small bowl. Set aside.
4. Once cooked, drain any excess liquid from the barley and rice mixture.
5. Transfer the cooked barley and rice to a large bowl.
6. Drain the cranberries, reserving the orange juice (about 2 tablespoons).
7. Gently toss the cranberries with the barley and rice mixture.
8. In a small bowl, whisk together 5 tablespoons of the reserved cranberry juice, 2 tablespoons lemon juice, and 1 tablespoon finely chopped red onion.
9. Whisk in 1/4 cup olive oil and season the dressing with salt and pepper to taste.
10. Pour the dressing over the barley and rice mixture.
11. Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped walnuts.
12. Mix well to combine all ingredients.
13. Serve warm or at room temperature. Enjoy!