Ingredients
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2 cups vegetable broth or 2 cups chicken broth
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3/4 cup wild rice
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1/4 cup pearl barley
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1 tablespoon Smart Balance butter spread
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1 cup onion, diced
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1/2 cup celery, diced
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1/2 teaspoon black pepper
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1/2 teaspoon ground sage
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4 garlic cloves
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1/2 cup dried cranberries (cherry flavored are great!)
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1/4 cup walnuts, chopped
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1 cup leek, green parts (or 2 c green and white, omit onion)
Instructions
- Bring broth and 1/4 teaspoon salt to a boil in a medium saucepan. Add wild rice and barley. Cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Let stand 15 minutes; fluff with a fork.
- Melt butter in a large nonstick skillet coated with cooking spray over medium heat.
- Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally.
- Add garlic; cook 1 minute.
- Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated.