Ingredients for Barley Wild Rice And Cranberry Pilaf
- 1 cup pearl barley
- 1/2 cup wild rice
- 1 teaspoon salt, plus more to taste
- 4 cups water
- 1/4 cup orange juice
- 1 cup cranberries (fresh or frozen, for soaking)
- 2 tablespoons lemon juice
- 1 tablespoon finely chopped red onion
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
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How to Make Barley Wild Rice And Cranberry Pilaf
- 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.
- Return to a boil, then reduce heat to low, cover, and simmer for approximately 40 minutes, or until the barley is tender.
- 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.
- Once cooked, drain any excess liquid from the barley and rice mixture.
- Transfer the cooked barley and rice to a large bowl.
- Drain the cranberries, reserving the orange juice (about 2 tablespoons).
- Gently toss the cranberries with the barley and rice mixture.
- In a small bowl, whisk together 5 tablespoons of the reserved cranberry juice, 2 tablespoons lemon juice, and 1 tablespoon finely chopped red onion.
- Whisk in 1/4 cup olive oil and season the dressing with salt and pepper to taste.
- Pour the dressing over the barley and rice mixture.
- Stir in 1/4 cup chopped fresh parsley and 1/4 cup chopped walnuts.
- Mix well to combine all ingredients.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
19g
Fat
14g
Carbs
11g
