barley-and-wild-rice-stuffing

Barley and Wild Rice Stuffing

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Trea
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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.

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Reviews (3)

Rate This Recipe
Donak
3

Donak

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

shareasmiletoday
2

shareasmiletoday

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

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 33.9 g
  • 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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Wild Rice Chowder

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