Wild Rice and Barley with Apricots and Tarragon

Wild Rice and Barley with Apricots and Tarragon

Serves 8

Sweet apricots and fresh tarragon add lively flavor to this colorful side dish.

  • 1 cup wild rice, rinsed
  • 3 cups 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
  • Salt and ground black pepper
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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. 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 carbohydrate (7g dietary fiber, 10g sugar), 6g protein
Special Diets: 

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. See our Terms of Service.

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