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Apricots and Wild Rice




Source of Recipe


Sue Starfas


Recipe Introduction


Makes 6 servings.


List of Ingredients




3/4 cup wild rice, uncooked
3 cups vegetable broth
1/2 cup pearl barley, uncooked
1/2 cup chopped dried apricots
1/4 cup currants
1 tablespoon vegan margarine
1/3 cup sliced almonds, toasted

Recipe



Combine wild rice and vegetable broth in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in barley, apricots, currants, and margarine. Pour mixture into an ungreased 1 1/2-quart casserole. Cover and bake at 325*F (160*C) for 30 minutes or
until rice and barley are tender and liquid is absorbed. Gently stir in almonds.