Wild Rice with Barley, Snow Peas and Raisins

  • Yield: 8 to 12 servings


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