Wild Rice and Barley Pilaf

• 5 cups water
• 1/2 teaspoon salt
• 1 cup wild rice
• 1/2 cup pearl barley
• 1/4 cup dried cranberries, softened in 1 cup hot water
• 1/2 cup toasted pine nuts
• 1 teaspoon safflower or canola oil
• 1/2 teaspoon juice of fresh lemon
• Fresh thyme
• Salt and freshly ground black pepper to taste

1. Bring three cups of the water to boil, add salt and wild rice.
2. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
3. In another pot, bring the remaining water to boil and add barley.
4. Lower heat and simmer for 30 minutes or until tender.
5. Drain the cranberries.
6. Mix together the rice, barley, cranberries, pine nuts, oil and lemon.
7. Season with thyme, salt, and pepper.

water, salt, wild rice, pearl barley, cranberries, nuts, safflower, lemon, thyme, salt

Taken from cooking.nytimes.com/recipes/4351 (may not work)