Wild Rice and Cranberry Pilaf

We had this last night with roasted brussels sprouts and turkey. Sooo delicious. I'll post the brussels sprouts recipe, too.

Wild Rice and Cranberry Pilaf

¾ cup wild rice
3 cups chicken broth
½ cup pearl barley (not quick cooking)
½ cup dried cranberries
1/8 tsp black pepper

Directions

Heat oven 350°F. In large saucepan, combine wild rice and broth. Bring to boiling, reduce heat. Cover. Simmer 15 minutes. Stir in barley and dried cranberries.

Spoon in 1½-quart casserole. Cover. Bake 1 hour or until rice is tender and liquid is absorbed, stirring once. Fluff with fork. Stir in pepper.