BARLEY AND WILD RICE RECIPES

BARLEY AND WILD RICE STUFFING RECIPE | ALLRECIPES

Barley and Wild Rice Stuffing Recipe | Allrecipes 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

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 14

Ingredients

4?? 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, CarbohydrateContent 33.9 g, CholesterolContent 5.6 mg, FatContent 3.4 g, FiberContent 6.3 g, ProteinContent 5.2 g, SaturatedFatContent 1.5 g, SodiumContent 984 mg, SugarContent 3.8 g

WILD RICE AND BARLEY PILAF RECIPE - NYT COOKING

Wild Rice and Barley Pilaf Recipe - NYT Cooking image

Provided by Trish Hall

Total Time 50 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

5 cups water
1/2 teaspoon salt
1 cup wild rice
1/2 cup pearl barley
1/4 cup dried cranberries, softened in 1 cup hot water
1/2 cup toasted pine nuts
1 teaspoon safflower or canola oil
1/2 teaspoon juice of fresh lemon
Fresh thyme
Salt and freshly ground black pepper to taste

Steps:

Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
Drain the cranberries.
Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.

Nutrition Facts : @context http//schema.org, Calories 252, UnsaturatedFatContent 7 grams, CarbohydrateContent 38 grams, FatContent 9 grams, FiberContent 6 grams, ProteinContent 8 grams, SaturatedFatContent 1 gram, SodiumContent 605 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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