Barley and Wild Rice Stuffing2 Reviews
- Prep: 15 min
- Cook: 1 hr 5 min
- Ready In: 1 hr 20 min
“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.” - by Trea
Original recipe yields 6 servings
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- 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.
- Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.
Amount Per Serving (6 total)
- 182 cal
- 3.4 g
- 33.9 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
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