You are here: Home » Recipes » Wild Rice with Barley, Snow Peas and Raisins Wild Rice with Barley, Snow Peas and Raisins Recipe by American Profile Yield 8 to 12 servings An unusual blend of flavors marries nicely in this fruit and veggie recipe. PrintEmail Ingredients 2 (14-ounce) cans vegetable broth3/4 cup uncooked wild rice, rinsed and drained1/2 cup quick-cooking barley1 cup fresh snow peas, cut into thirds1 cup golden raisins3/4 cup sliced green onions (about 6 medium)2 teaspoons grated orange zest1/2 cup orange juice1/4 cup chopped mint or cilantro2 tablespoons olive oil1/2 teaspoon curry powder1/4 teaspoon salt Instructions Bring broth to a boil in a Dutch oven. Add rice and return to a boil. Reduce heat and simmer, covered, for 20 minutes. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well. Return rice mixture to the Dutch oven and stir in remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature. Recipe by Marlene Jensen, Rochester, Minn.