April 8th, 2012
Photography by Mark Olson
Preheat oven to 375 F.
In a small saucepan, simmer wild rice in 2 cups of water for 20 minutes, then drain.
In a large bowl, gently mix together pearl barley, Irish oats, brown sugar, butter, salt, ground cinnamon, allspice, cooked wild rice and 6 cups of water.
Pour into a 2.5-quart non-stick baking sih, cover loosely with aluminum foil and bake for about 1-1/2 hours.
Remove from oven, stir in dried apricots and cranberries.