Fruited Barley and Wild Rice Pilaf Recipe

Elevate your side dish game with this Fruited Barley and Wild Rice Pilaf—a delightful blend of hearty grains, vibrant fruits, and nutty crunch. This recipe pairs nutty wild rice and tender pearl barley, simmered in flavorful vegetable broth, with sweet pops of dried cranberries and apricots. Sautéed onions, carrots, and minced garlic add a savory depth, while toasted slivered almonds provide a satisfying crunch. Finished with fresh parsley, this colorful pilaf is perfect as a warm, wholesome vegetarian side dish or a light main course. Ready in just over an hour, it’s a nutritious, crowd-pleasing option for holiday tables or everyday meals. Keywords: fruity grain pilaf, barley and wild rice recipe, vegetarian side dish, hearty holiday recipes.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1 cup pearl barley
• 1 cup wild rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 2 garlic cloves, minced
• 1 cup dried cranberries
• 1 cup dried apricots, chopped
• 0.5 cup slivered almonds, toasted
• 2 tablespoons parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Rinse the pearl barley and wild rice separately under cold water to remove excess starch.

Step 2

In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed. Set aside.

Step 3

In a separate saucepan, bring 2 cups of vegetable broth to a boil. Add the pearl barley, reduce the heat to low, cover, and simmer for 30-35 minutes, or until the barley is tender and the liquid is absorbed. Set aside.

Step 4

In a large skillet, heat olive oil over medium heat. Add the diced onion and carrot, and sauté for 5-7 minutes, or until softened.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Reduce the heat to low and gently fold the cooked barley and wild rice into the skillet with the sautéed vegetables.

Step 7

Add the dried cranberries, chopped dried apricots, toasted slivered almonds, salt, and black pepper. Stir to combine evenly.

Step 8

Cook for 2-3 minutes to allow the flavors to meld, then remove from heat.

Step 9

Garnish with chopped parsley before serving.

Step 10

Serve warm as a side dish or enjoy as a light vegetarian meal.

Nutrition Facts

Serving size	(1852.1g)

Amount per serving	% Daily Value*
Calories	2924.1

Total Fat 43.6g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 0mg	0%
Sodium 4760.4mg	0%
Total Carbohydrate 584.7g	0%
Dietary Fiber 85.9g	0%
Total Sugars 212.0g
Protein 78.3g	0%

Vitamin D 0IU	0%
Calcium 496.3mg	0%
Iron 18.8mg	0%
Potassium 5217.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 12.9%

Protein: 10.3%

Carbs: 76.8%