Barley and Wild Mushroom Stuffing
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Barley and Wild Mushroom Stuffing
Barley and Wild Mushroom Stuffing
2 cups pearl barley
5 cups vegetable broth, divided
1 (1- oz.) package mixed dried wild mushrooms
3 tbsp. butter or olive oil
2 Large onions, chopped
1 cup sliced celery
3 cloves garlic, minced
1 tsp. dried rosemary
1 tsp. dried sage
1 tsp. dried thyme
Freshly ground sea salt and pepper to taste

Prep: 30 minutes, Cook: about 1½ hours, Serves: 12

1. Bring barley and 4 cups broth to a boil in a large saucepan; reduce heat and simmer, covered, for 30 minutes.

2. While barley is cooking, soak mushrooms in warm water for 30 minutes; drain and chop.

3. Preheat oven to 400°F and lightly grease a 2-quart baking dish. Melt butter in a very large skillet over medium heat. Add onion and cook for 20 minutes, stirring occasionally. Add mushrooms, celery and garlic and cook for 5 minutes more.

4. Reduce heat to low and stir in barley, remaining broth and herbs. Cook until excess liquid has cooked off, stirring frequently.

5. Season with salt and pepper and turn into prepared baking dish; tent with foil. Cook for 30 minutes or until heated through.

Nutritional Information:
169 calories, 4 g protein, 3 g total fat (2 g sat.), 31 g carbohydrate, 6 g fiber, 2 g sugar, 8 mg cholesterol, 112 mg sodium, 4 points