Wild rice and Barley stuffing

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Wild rice and Barley stuffing calories by ingredient


Introduction

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. 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.
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

Tips

You can use this as stuffing for your bird. Place some loosely in the cavity and roast as desired. When you take the bird out to rest then transfer the stuffing to a casserole dish and bake for 15-20min. If you want a moister stuffing bake tightly covered. For a nice crispy top take the cover off for the last 5-10min. I also think 1/4 cup of dried cranberries, currants or tart raisins would go nicely in this! Add them to the barley/rice about 20min into simmer.


Directions

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.