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| Barley and Wild Rice Stuffing |
"I made turkey one day but had no bread to make stuffing. Though I don't stuff my fowl to roast, I just could not believe now not having any on the facet. So I dug out some matters from the pantry and that is the result."
Ingredients :
- 4 1/3 cups chicken stock
- three/four cup barley
- 3/4 cup brown and wild rice mix
- 1/four teaspoon fennel seed
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1 onion, chopped
- half of teaspoon salt
- 1 apple, peeled and chopped
- 2 cloves garlic, minced
- half of teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H20M |
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- Mix chicken inventory, barley, brown and wild rice, fennel seed, and 1/2 teaspoon salt collectively in a saucepan; carry to a boil. Reduce warmth, cover, and simmer until rice and barley are gentle and stock has been absorbed, 35 to forty minutes.
- Preheat oven to 350 stages F (175 degrees C). Grease a 9x13-inch casserole dish.
- Melt butter in a skillet over medium-low warmth; cook dinner and stir onion and half teaspoon salt inside the melted butter until onion is softened, five to ten minutes. Cook and stir apple into onion till apple begins to melt, approximately 2 mins. Add garlic, sage, rosemary, thyme, and black pepper to onion-apple mixture; cook dinner and stir till aromatic, 2 to 3 minutes. Stir barley combination into seasoned onion-apple mixture; switch to the prepared casserole dish. Loosely cover stuffing with aluminum foil.
- Bake in the preheated oven till heated thru and flavors have combined, approximately 20 minutes.
Notes :
- You can use this as stuffing in your chicken. Place some loosely inside the cavity and roast as favored. When you take the chicken out to relaxation, then switch the stuffing to a casserole dish and bake for 15 to 20 mins. If you need a moister stuffing bake tightly protected. For a pleasing crispy top, take the cover off for the closing five to 10 minutes.
- I also suppose 1/4 cup of dried cranberries, currants or tart raisins would cross well on this! Add them to the barley-rice approximately 20 mins into simmer.
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