Ingredients

• 3/4  cup wild rice
• 1/2  cup regular barley
• 1  tablespoon butter
• 2  14-ounce cans reduced-sodium chicken broth
• 1/2  cup dried cranberries, snipped dried apricots, dried tart cherries and/or currants
• 1/3  cup sliced almonds, toasted

Directions

1. Rinse wild rice with cold water; drain. In a large saucepan, cook and stir rice and barley in hot butter over medium heat for 3 minutes. Carefully add broth; bring to boiling. Reduce heat; simmer, covered, for 45 to 50 minutes or until rice and barley are tender and most of the liquid is absorbed. Remove from heat.

2. Stir dried fruit into the rice mixture; cover and let stand 5 minutes. Stir in almonds before serving.

3. Makes 8 (2/3 cup) servings