Barley and Wild Rice Stuffing

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 (2)

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1

Donak

Jan. 12, 2013

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

0

shareasmiletoday

Apr. 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...." See more"