Wild rice is a dark hulled, aquatic grass native to North America. In this recipe, the earthy grain is paired with the brightness of cranberries and the buttery goodness of almonds.
Preheat the oven to 325 degrees.
In a saucepan, combine wild rice and broth. Bring to a boil. Reduce heat, simmer, covered for 10 minutes.
Remove from heat, stir in barley, currants, and butter. Transfer to a greased 1 ½ quart baking dish.
Bake covered until the wild rice and barley are tender, 50-60 minutes. Stir in almonds and cranberries.