Wild rice and barley pilaf from A Taste of Canada: A Culinary Journey by Rose Murray

  • dried cranberries
  • wild rice
  • Show all ingredients...

  • EYB Comments

    Can substitute other dried mushrooms for morel mushrooms, and chicken stock for beef stock.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute other dried mushrooms for morel mushrooms, and chicken stock for beef stock.

  • Zosia on May 25, 2014

    This dish had excellent flavour - I particularly liked the use of tart dried cranberries to cut the richness - and would have rated much higher if there hadn't been execution problems. Wild rice and barley have different cooking times; the rice should have gone into the pot at least 10 minutes before the barley for both to have been cooked properly at the end. I decided to serve it with undercooked wild rice...it seemed the better option to mushy barley. Also, the recipe calls for far too much liquid with at least 250ml having to be drained off at the end. The flavour of the dish makes it worthy of a second attempt.

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