Wild Mushroom-Barley Stuffing
- Total Time
This barley-based stuffing is a wonderful alternative to the standard bread versions. It's full of smoky bacon, fresh herbs and wild mushrooms.
table salt2 tsp, divided
uncooked pearl barley1 ½ cup(s), pearl variety
olive oil2 tsp, divided
uncooked onion(s)1 medium, chopped
uncooked Canadian bacon5 slice(s), diced
uncooked carrot(s)2 small, diced
fresh mushroom(s)1 pound(s), fresh, assorted wild-varieties, sliced*
minced garlic2 tsp
fresh thyme2 Tbsp, fresh, chopped
fresh sage2 Tbsp, chopped
black pepper¼ tsp, freshly ground
canned chicken broth1 cup(s)
fresh parsley2 Tbsp, fresh, chopped
- 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.
- 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.
- Stir in thyme, sage, pepper, remaining 1/2 teaspoon of salt and remaining 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 a serving bowl and sprinkle with parsley. Yields about 1 cup per serving.