Barley and Wild Rice Stuffing recipe
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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
Nutrition Info
- 181.8 caloriescarbohydrate: 33.9 gcholesterol: 5.6 mgfat: 3.4 gfiber: 6.3 gprotein: 5.2 gsaturatedFat: 1.5 gservingSize: -sodium: 984 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Barley and Wild Rice Stuffing
Directions
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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.