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. Mix the following in a large saucepan and bring to a boil: seasoning packet from rice mix, barley, broth and margarine.
  3. Reduce heat to a simmer and cook an additional 10 minutes. Transfer mixture to a large casserole dish, coated with nonstick cooking spray.
  4. Cover dish with foil and bake for 1 hour. After barley and rice are tender, fluff with a fork and stir in almonds.
Recipe reprinted with permission from Eating Well Through Cancer (Holly Clegg, 2016). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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