Barley and Wild Rice Stuffing

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 182 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• 1 onion, chopped
• 1 teaspoon dried rosemary
• ¼ teaspoon ground black pepper
• 1 teaspoon dried thyme
• 2 cloves garlic, minced
• ½ teaspoon dried sage
• ¾ cup barley
• ¼ teaspoon fennel seed
• 1 apple, peeled and chopped
• 4 ⅓ cups chicken stock
• ¾ cup brown and wild rice mix

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Step 2

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.

Step 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.

Step 4

Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.