I always say HOORAY for anything that gets more whole grains on the table!
3/4 C wild rice, rinsed
3 C chicken broth
1/2 C pearl barley
1/4 C dried cherries, snipped
1 T butter
1/3 C sliced toasted almonds
Preheat oven to 325 F. In a saucepan, combine the rice and chicken broth. Bring to a boil, reduce heat and add barley, cherries, and butter. Spoon into a 1-1/2 quart casserole.
Cover and bake for 55-60 minutes, or until rice and barley are tender and liquid is absorbed, stirring once. Fluff with a fork, stir in almonds at the end, and serve.