Wild Rice and Barley with Apricots and Parsley

Wild Rice and Barley with Apricots and Parsley

1 cup wild rice, rinsed
3 cups vegetable broth
1 cup pearl barley
1 tablespoon extra virgin olive oil
1 small red onion, chopped
1 red or yellow bell pepper, cored, seeded and chopped
1 cup dried apricots, chopped
2 tablespoons chopped fresh parsley
salt and pepper, to taste

In a medium saucepan, combine rice and enough water to cover by 2 inches. Simmer, covered, until rice grains are tender and most have popped open, 40 to 50 minutes. Drain and set aside.

In a second medium saucepan, bring broth and barley to a boil. Cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed, about 30 minutes. Set aside off the heat for 5 minutes and then toss with rice.

Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper, apricots, barley and rice and cook until heated through. Stir in parsley, salt and pepper to taste, and serve.

Serves 8