Wild Mushroom & Barley Stuffing

Wild Mushroom & Barley Stuffing

1 1/2 cups uncooked pearl barley
½ tsp salt
6 slices Canadian-style bacon, diced
1 medium onion, chopped
2 small carrots, diced
1 pound fresh mushrooms (baby portabella, oyster and/or shiitake mushrooms) sliced
2 tsp fresh garlic cloves, minced
2 Tbsp fresh thyme, chopped
2 Tbsp fresh sage, chopped
1 cup chicken broth, or vegetable broth (fat-free, low sodium)
2 Tbsp fresh parsley, chopped
Salt and pepper to taste

Bring 8 cups of water and ½ teaspoon of salt to a boil in a large saucepan; add barley. Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain, if needed. In a large soup pot cook onion, bacon and carrots over medium heat; stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms, garlic, thyme and sage; cook, stirring often, until all vegetables are tender, about 5 minutes more. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to a serving bowl and sprinkle with parsley.


Servings: 8- 1 cup servings


Serving Size:  Servings: 8- 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user IAMDESIGNERKT.