1. 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. 2. Melt butter in a large nonstick skillet coated with cooking spray over medium heat. 3. Add leek, celery, remaining 1/4 teaspoon salt, pepper, and sage; cook 10 minutes or until tender, stirring occasionally. 4. Add garlic; cook 1 minute. 5. Stir in cooked rice, cranberries, and walnuts; cook until thoroughly heated. ---------------------------------------------------------------------------
Nutrition
Ingredients
