Wild Rice with Barley, Snow Peas and Raisins Recipe
High Cotton Food Styling & Photography
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2 (14-ounce) cans chicken or vegetable broth
¾ cup uncooked wild rice, rinsed and drained
½ cup quick-cooking barley
1 cup fresh snow peas, cut into thirds
1 cup golden raisins
¾ cup sliced green onions (about 6 medium)
2 teaspoons grated orange zest
½ cup orange juice
¼ cup chopped mint or cilantro
2 tablespoons olive oil
½ teaspoon curry powder
¼ teaspoon salt
Instructions
¾ cup uncooked wild rice, rinsed and drained
½ cup quick-cooking barley
1 cup fresh snow peas, cut into thirds
1 cup golden raisins
¾ cup sliced green onions (about 6 medium)
2 teaspoons grated orange zest
½ cup orange juice
¼ cup chopped mint or cilantro
2 tablespoons olive oil
½ teaspoon curry powder
¼ teaspoon salt
1. Bring broth to a boil in a Dutch oven. Add rice and return to a boil. Reduce heat and simmer, covered, for 20 minutes.
2. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well.
3. Return rice mixture to the Dutch oven and stir in remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature. Serves 8 to 12
2. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well.
3. Return rice mixture to the Dutch oven and stir in remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature. Serves 8 to 12
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