Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
19
Moderate
Nutrition per serving
Calories215.6 kcal (11%)
Total Fat4.8 g (7%)
Carbs39.7 g (15%)
Sugars9.8 g (11%)
Protein6.1 g (12%)
Sodium6.2 mg (0%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
To make broth combine 3 tsp Herb ox chicken bouillon no sodium granules with 3 cups water until granules are dissolved
Step 2
Rinse and drain rice; place in a saucepan. Add broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Step 3
Remove from heat, stir in barley, cranberries, currants and butter. Spoon into a greased 1-1/2 qt. baking dish.
Step 4
COVER and bake at 325 degrees* for 55 minutes or until liquid is absorbed and rice is tender. Add almonds and fluff with a fork.
Notes
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