Wild Rice and Barley Pilaf

  • Yield: 6 to 8 servings


1-- (6-ounce) package long-grain and wild rice mix (with seasoning packet)
1/2cup pearl barley
3cups fat-free canned vegetable (or chicken) broth
1tablespoon margarine
1/3cup sliced almonds, toasted


  1. Preheat oven to 325F.
  2. In large saucepan, combine rice, seasoning packet from rice mix, barley, broth and margarine. Bring to a boil.
  3. Reduce heat, cover and simmer 10 minutes. Spoon into a 1 1/2-quart casserole dish coated with nonstick cooking spray.
  4. Cover and bake 1 hour, or until rice and barley are tender and liquid is absorbed. Fluff rice mixture with fork; stir in almonds.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 164
  • Fat 4g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 56mg
  • Carbohydrate 28g
  • Fiber 3g
  • Protein 5g