- Two 14- ounce cans chicken or 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
Minnesota is famous for its wild rice, and this recipe is an ideal way to honor that heritage. We sometimes have to travel for Thanksgiving, and this dish is very portable—and healthful, too.
- Bring the broth to a boil in a Dutch oven. Add the rice and return the mixture to a boil. Reduce the heat and simmer, covered, for 20 minutes.
- Add the barley and cook, covered, until the barley is tender, about 20 minutes; drain well.
- Return the rice mixture to the Dutch oven and stir in the remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature.