• 1 tablespoon olive oil
• 1 small onion , chopped
• 3/4 cup wild rice , rinsed and drained
• 3 1/2 cups chicken or vegetable broth
• 1 cup brown basmati rice
• 2 sprigs fresh thyme
• 1 bay leaf
• 3/4 teaspoon salt
• 1/2 cup barley , rinsed and drained
• 1/2 cup dried cranberries
• 2 tablespoons chopped fresh parsley
• 1 teaspoon grated lemon zest
• Pinch freshly ground pepper

In a medium saucepan, heat oil over medium heat. Add onion and cook until softened, 3 to 4 minutes. Add wild rice and 3 cups broth; bring to a boil. Stir in brown rice, thyme, bay leaf, and 1/4 teaspoon salt; return to a boil. Reduce heat to low, cover and simmer 45 minutes, or until rice is tender and broth is absorbed. Add remaining 1/2 cup broth if needed.

Meanwhile, bring a medium pot of water to a boil. Stir in 1/2 teaspoon salt and barley. Reduce heat and simmer until barley is tender, about 30 minutes. Drain.

Stir barley and cranberries into rice; cover and cook 5 to 10 minutes to plump cranberries. Remove and discard thyme and bay leaf. With a fork, stir in parsley, lemon zest, and pepper.

336 calories (13% from fat); 5 g fat (0.5 g saturated, 3 g monounsaturated, 1.5 g polyunsaturated); 13 g protein; 60 g carbohydrates; 6 g fiber; 20 mg cholesterol; 21 mg calcium