Barley and Wild Rice Stuffing

3
Trea 0

"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."

Ingredients

1 h 20 m servings 182 cals
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Original recipe yields 6 servings

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Nutrition

  • 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

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  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.

Footnotes

  • Cook's Notes:
  • You can use this as stuffing for your bird. Place some loosely in the cavity and roast as desired. When you take the bird out to rest, then transfer the stuffing to a casserole dish and bake for 15 to 20 minutes. If you want a moister stuffing bake tightly covered. For a nice crispy top, take the cover off for the last 5 to 10 minutes.
  • I also think 1/4 cup of dried cranberries, currants or tart raisins would go nicely in this! Add them to the barley-rice about 20 minutes into simmer.
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Reviews

3
  1. 5 Ratings

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

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.

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.