barley and wild rice stuffing

Ingredients

• Servings: 6
• 4 1/3 cups chicken stock
• 3/4 cup barley
• 3/4 cup brown and wild rice mix
• 1/4 teaspoon fennel seed
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 teaspoon salt
• 1 apple, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• 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.