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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.