Wild Mushroom-Barley Stuffing
4
Points®
Total time: 53 min • Prep: 23 min • Cook: 30 min • Serves: 8 • Difficulty: Easy
We took stuffing in a unique direction with this barley-based recipe. It's brimming with the exciting flavours of smoky bacon, fresh herbs and wild mushrooms.
Ingredients
Table salt
2 tsp(s), divided
Uncooked pearl barley
1½ cup(s), pearl variety
Olive oil
2 tsp(s), divided
Onion
1 medium, chopped
Uncooked Canadian bacon
5 slice(s), diced
Carrots
2 small, diced
Mushrooms
1 pound(s), fresh, assorted wild-varieties, sliced (such as baby bella, oyster and/or shiitake)
Minced garlic
2 tsp(s)
Fresh thyme
2 tbsp(s), fresh, chopped
Fresh sage
2 tbsp(s), chopped
Black pepper
¼ pinch(es), freshly ground
Reduced-sodium chicken broth
1 cup(s)
Dried parsley
2 tbsp(s), fresh, chopped
Instructions
1
Bring 8 cups of water and 1 1/2 teaspoons of salt to a boil in a large saucepan; add barley. Cover saucepan, reduce heat and simmer barley until tender, about 30 minutes; drain.
2
Meanwhile, heat 1 teaspoon of oil in a large nonstick stockpot over medium-high heat; add onion, bacon, and carrots. Cook, stirring often, until onion is lightly browned and almost tender, about 5 minutes. Add mushrooms and garlic; cook, stirring often, until all vegetables are tender, about 5 minutes more.
3
Stir in thyme, sage, pepper remaining 1/2 teaspoon of salt and remaining 1 teaspoon of oil. Reduce heat to low; stir in broth to achieve desired consistency. Add cooked barley; toss to coat. Remove from heat; transfer to serving bowl and sprinkle with parsley. Yields about 1 cup per serving.
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