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Barley and Wild Rice Stuffing

Barley and Wild Rice Stuffing

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Trea

Trea

I made turkey one day but had no bread to make stuffing. Though I don't stuff my bird to roast, I just couldn't imagine not having any on the side. So I dug out some things from the pantry and this is the result.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 182 kcal
  • 9%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 984 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  1. Mix chicken stock, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt together in a saucepan; bring to a boil. Reduce heat, cover, and simmer until rice and barley are tender and stock has been absorbed, 35 to 40 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  3. Melt butter in a skillet over medium-low heat; cook and stir onion and 1/2 teaspoon salt in the melted butter until onion is softened, 5 to 10 minutes. Cook and stir apple into onion until apple begins to soften, about 2 minutes. Add garlic, sage, rosemary, thyme, and black pepper to onion-apple mixture; cook and stir until fragrant, 2 to 3 minutes. Stir barley mixture into seasoned onion-apple mixture; transfer to the prepared casserole dish. Loosely cover stuffing with aluminum foil.
  4. Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Donak
3

Donak

1/12/2013

Very good! I made a rolled pork loin. My husband asked for left overs the next day.

shareasmiletoday
2

shareasmiletoday

4/17/2013

We loved it! Served with a slow cooked apple/pork roast. Skipped the fennel and garlic, and it married well with the pork. Everyone had seconds.

Anna Ecker
1

Anna Ecker

1/2/2014

I served it with plum glazed Cornish hens - I did not have an apple so I used a carrot for the sweetness and 8 oz of portabella mushrooms. It was a hit - the seasoning was very good.

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