Wild Rice and Barley with Apricots and Tarragon
Serves 8
Time 50 min
Sweet apricots and fresh tarragon add lively flavor to this colorful side dish. Purchase the wild rice and barley from our bulk section, so you can buy just the amount you need for the recipe.
Special Diets:
Ingredients
- 1 cup wild rice, rinsed
- 3 cups low-sodium vegetable broth or water
- 1 cup pearled barley
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, chopped
- 1 yellow bell pepper, cored, seeded and chopped
- 1 cup dried apricots, chopped
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon fine sea salt
- Ground black pepper, to taste
Method
In a medium saucepan, combine rice and enough water to cover by 2 inches.
Simmer, covered, until rice grains are tender and most have popped open, 40 to 50 minutes.
Drain and set aside.
Meanwhile, in a second medium saucepan, bring broth and barley to boil.
Cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed, about 30 minutes.
Set aside off of the heat for 5 minutes and then toss with rice.
Heat oil in a large skillet over medium heat.
Add onion and cook until softened, about 5 minutes.
Add bell pepper, apricots, barley and rice and cook until heated through. Stir in tarragon, salt and pepper and serve.
Nutritional Info:
Per serving: 230 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 380mg sodium, 47g carbohydrates (7g dietary fiber, 10g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup wild rice, rinsed
- 3 cups low-sodium vegetable broth or water
- 1 cup pearled barley
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, chopped
- 1 yellow bell pepper, cored, seeded and chopped
- 1 cup dried apricots, chopped
- 1 tablespoon chopped fresh tarragon
- 1/4 teaspoon fine sea salt
- Ground black pepper, to taste