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Wild rice is actually the nutty-flavored seed of a long-grain marsh grass. It's expensive, and so is often used in combination with grains like the pearl barley in this recipe.

Apricots and Wild Rice

3/4 cup wild rice, uncooked

3 cups chicken broth

1/2 cup pearl barley, uncooked

1/2 cup chopped dried apricots

1/4 cup currants

1 tablespoon butter or margarine

1/3 cup sliced almonds, toasted

1. Combine wild rice and chicken broth in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Remove from heat; stir in barley, apricots, currants, and butter.
2. Pour mixture into an ungreased 1 1/2-quart casserole. Cover and bake at 325*F (160*C) for 30 minutes or until rice and barley are tender and liquid is absorbed. Gently stir in almonds.

Makes 6 servings.