Wild Rice with Barley, Snow Peas and Raisins

  • Yield 8 to 12 servings

An unusual blend of flavors marries nicely in this fruit and veggie recipe.



2 (14-ounce) cans vegetable broth
3/4 cup uncooked wild rice, rinsed and drained
1/2 cup quick-cooking barley
1 cup fresh snow peas, cut into thirds
1 cup golden raisins
3/4 cup sliced green onions (about 6 medium)
2 teaspoons grated orange zest
1/2 cup orange juice
1/4 cup chopped mint or cilantro
2 tablespoons olive oil
1/2 teaspoon curry powder
1/4 teaspoon salt


  1. Bring broth to a boil in a Dutch oven. Add rice and return to a boil. Reduce heat and simmer, covered, for 20 minutes.
  2. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well.
  3. 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.



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