For a vegetarian dish, swap in vegetable stock or water for chicken stock.

Adam Dolge
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary

active:
25 mins
total:
1 hr
Yield:
Serves 12 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 cups water and barley to a boil in a medium saucepan. Reduce heat, and simmer 25 minutes; drain.

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  • Preheat oven to 350°F.

  • Heat butter and oil in a large skillet over medium-high. Add onion, celery, carrots, and mushrooms; cook 8 minutes. Add garlic, rosemary, and thyme; cook 1 minute. Combine barley, mushroom mixture, pecans, cherries, parsley, salt, and pepper in a large bowl. Stir in stock and egg. Spoon mixture into a 2-quart baking dish coated with cooking spray.

  • Bake at 350°F for 25 minutes or until liquid is absorbed. Remove pan from oven.

  • Preheat broiler with oven rack in top position.

  • Sprinkle cheese over stuffing. Broil 1 minute or until lightly browned. Let stand 10 minutes before serving.

Nutrition Facts

174 calories; fat 8g; saturated fat 3g; protein 6g; carbohydrates 21g; fiber 4g; sodium 324mg; sugars 6g; added sugar 2g.
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