banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Barley Stuffing

Serves 4

    Share

    Barley Stuffing

    Here, we’re creating a traditional dish with a twist by ditching the boring old bread of typical stuffings and replacing it with the ancient grain barley. It’s still going to provide that familiar density, and it’s a great option for gluten-free diets. This next-level stuffing is plant based, but mushrooms and fennel add a delicious meatiness.

    Advertisement

    Freeze those grains

    Did you know that barley freezes well? Make large batches and pop portions into the freezer to add to soups and dishes mid-week for an easy, healthy meal.

    Advertisement

    Barley Stuffing

      Ingredients

      • 2 cups (500 mL) cooked barley
      • 1 Tbsp (15 mL) extra-virgin olive oil
      • 9 oz (250 g) cremini mushrooms, finely chopped (mixed mushrooms would work as well)
      • 1 cup (250 mL) finely chopped carrots
      • 1 cup (250 mL) finely chopped celery
      • 1 large yellow onion, finely chopped
      • 1 Granny Smith apple, cut into 1 cm cubes
      • 1/4 cup (60 mL) water chestnuts, roughly chopped
      • 1 Tbsp (15 mL) fresh rosemary, chopped
      • 1 Tbsp (15 mL) fresh sage, chopped
      • 1 Tbsp (15 mL) fresh thyme, chopped
      • 1/2 tsp (2 mL) fennel seeds, ground in mortar and pestle or spice grinder
      • Salt and pepper, to taste (optional)

      Nutrition

      Per serving:

      • calories457
      • protein15 g
      • fat6 g
        • sat. fat1 g
      • carbohydrates 91 g
        • sugars12 g
        • fibre23
      • sodium69 mg

      Directions

      01

      In advance, prepare 2 cups (500 mL) cooked barley according to package instructions. Set aside or make it a day or two ahead of time and store, covered, in refrigerator.

      02

      In large frying pan on medium-high heat, add olive oil and mushrooms and cook until browned and all moisture is gone, stirring frequently.

      03

      To frying pan with mushrooms, add carrots, celery, and onion; sauté until soft but not browned, about 5 minutes. Add apple cubes and water chestnuts along with herbs and spices, and sauté until apples are soft, about 5 minutes. Add in cooked barley and stir to combine.

      04

      Place mixture into oven-safe dish with cover. Bake, covered, at 350 F (180 F) for 30 minutes. If you want the top to be crispy, remove cover approximately 5 to 10 minutes earlier.

      05

      To save time on Thanksgiving Day, make this up to 2 days ahead and store in fridge before roasting. On the day of your dinner, let stand for 30 minutes, before roasting until crispy and warmed through.

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

      Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

      There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).