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Wild Rice and Barley with Apricots and Tarragon

Adapted from Whole Foods Market

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

Makes 8 servings

1 cup wild rice, rinsed
3 cups vegetable broth or water
1 cup pearled barley
1 tablespoon Ellyndale Organics™ Extra Virgin Olive Oil*
1 small red onion, chopped
1 yellow bell pepper, cored, seeded and chopped
1 cup chopped NOW Real Food® Organic Unsweetened Dried Apricots*
1 tablespoon chopped fresh tarragon
Salt and ground black pepper
  1. In a medium saucepan, combine rice and enough water to cover by 2 inches.
  2. Simmer, covered, until rice grains are tender and most have popped open; 40 to 50 minutes.
  3. Drain and set aside.
  4. In a second medium saucepan, bring broth and barley to boil, then cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed; about 30 minutes.
  5. Remove from heat and set aside for 5 minutes, then toss with rice.
  6. Heat oil in a large skillet over medium heat.
  7. Add onion and cook until softened; about 5 minutes.
  8. Add bell pepper, apricots, barley and rice and cook until heated through.
  9. Stir in tarragon, salt and pepper and serve.

Per serving:
230 calories (20 from fat)
2.5 g total fat
0 g saturated fat
0mg cholesterol
380 mg sodium
47 g total carbohydrate (7 g dietary fiber, 10 g sugar)
6 g protein

*NOW items available at your local health food store

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