Wild rice and Barley stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup pot barley uncooked 3/4 cup wild rice/brown rice blend, uncooked 1/4 tsp fennel seed 4 1/3 cups chicken stock 1 medium onion, chopped 1 medium apple, peeled and chopped 2 cloves garlic, minced 1/2 tsp dried sage 1 tsp dried rosemary 1 tsp dried thyme 1/4 tsp ground pepper 1 tsp salt (divided) 1 tbsp butter
add chicken stock,fennel, barley, rice and 1/2 tsp salt to a medium sauce pan. Bring to a boil then turn down heat and simmer for 35-40min, until rice is cooked.
Melt butter on med-low in a skillet and saute onions with 1/2 tsp salt until they are soft.
Add apples to skillet and saute for another 2 minutes, until apples begin to soften.
Add Garlic, sage, rosemary, thyme to the skillet and saute 2 more minutes, until herbs are fragrant.
Toss Barley mixture and Onion mixture together. Place in a lightly greased casserole dish and bake, loosely covered at 350 for 20 minutes.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TSCHROEDE.
Melt butter on med-low in a skillet and saute onions with 1/2 tsp salt until they are soft.
Add apples to skillet and saute for another 2 minutes, until apples begin to soften.
Add Garlic, sage, rosemary, thyme to the skillet and saute 2 more minutes, until herbs are fragrant.
Toss Barley mixture and Onion mixture together. Place in a lightly greased casserole dish and bake, loosely covered at 350 for 20 minutes.
Serving Size: Makes 6 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TSCHROEDE.
Nutritional Info Amount Per Serving
- Calories: 149.3
- Total Fat: 1.0 g
- Cholesterol: 3.7 mg
- Sodium: 1,115.9 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.8 g
- Protein: 4.5 g
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