BARLEY AND WILD RICE STUFFING

Barley and Wild Rice Stuffing image

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.

Provided by Trea

Categories Side Dish Stuffing and Dressing Recipes Rice Stuffing and Dressing Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

Ingredients

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

Steps:

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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
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.
Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 33.9 g, Cholesterol 5.6 mg, Fat 3.4 g, Fiber 6.3 g, Protein 5.2 g, SaturatedFat 1.5 g, Sodium 984 mg, Sugar 3.8 g