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
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
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Seif Jackson
[email protected]I'm not sure what I did wrong, but my stuffing turned out really dry. Maybe I didn't use enough broth?
Melat Dmtsu
[email protected]This stuffing is a bit bland for my taste. I think it needs more seasoning.
Abdujalil Xakimjonov
[email protected]This stuffing is a great way to use up leftover vegetables. I also like that it's not too heavy, so it's a good option for a side dish.
Stella Green
[email protected]I've made this stuffing several times and it's always a winner. It's the perfect combination of flavors and textures.
Valentine “TAEMOCHE” Veny
[email protected]This stuffing is so easy to make and it's always a hit at potlucks. I love that I can make it ahead of time and just reheat it when I'm ready to serve.
Tlotlang Monaisa
[email protected]I made this stuffing for Christmas dinner and it was a huge hit! I'm not a big fan of stuffing, but this recipe was so good that I couldn't get enough of it.
Raja Wasiq
[email protected]This stuffing is a great way to use up leftover rice and barley. It's also a good way to get your kids to eat their vegetables.
Muzammilkhan Muzammilkhan
[email protected]I followed the recipe exactly and my stuffing turned out perfect. It was moist and flavorful, and the rice and barley were cooked perfectly.
Rahul Kumar
[email protected]This stuffing was a bit dry for my taste, but I think that's because I didn't use enough broth. Next time I'll add an extra cup or two.
Ruman Rana
[email protected]I'm not a huge fan of stuffing, but this recipe changed my mind! The combination of barley and wild rice was really unique and flavorful.
Precious George
[email protected]This stuffing is so easy to make and it's always a crowd-pleaser. I love that I can use different vegetables depending on what I have on hand.
Rosie Davis
[email protected]I made this stuffing for a potluck and it was a huge success! Everyone loved it and asked for the recipe. It's definitely a keeper.
Hafi Ahumuza
[email protected]This stuffing was a hit at our Thanksgiving dinner! It had the perfect balance of flavors and textures. The rice and barley were cooked to perfection, and the vegetables added a nice crunch. I'll definitely be making this again next year.