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Nutrition for Optimal Wellness
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

Ingredients
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