Wild Rice & Cranberry Pilaf

¾ cup wild rice, rinse in cold water, drain
3 cups chicken broth

* Combine with rice and bring to boil, then simmer 10 minutes

 Stir in:

½ cup barley
¼ dried cranberries, apricots, and/or cherries
¼ cup carrots
1 tbsp butter

Put in 1 ½ quart casserole dish.  Bake at 325 deg. for 50 - 60 minutes or until barley is tender and liquid is absorbed.  (almonds optional) 6 servings