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Barley Stuffing

  • PREP TIME: 1 hour
  • COOK TIME: 20 minutes
  • LEVEL: Easy
Barley Stuffing

A savory whole-grain stuffing (made without bread!) for meats and vegetables.
carbs 7g


  • 1/4 cup, plus 2 tbsp salted butter
  • 1/4 cup olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrots
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 tbsp chopped fresh parsley
  • 1 tsp chopped fresh thyme
  • 1 tsp dried oregano
  • 1/2 tsp ground sage
  • 3 cups cooked whole hull-less barley
  • 1/2 cup low-sodium chicken broth


  1. In large saucepan, melt 1/4 cup butter over medium heat. Add olive oil, onions, celery, carrots, salt, pepper, herbs. Cook for 5 minutes until onions are translucent.
  2. Add cooked barley and toss with vegetables. Add chicken stock and stir lightly to combine. Do not over-mix.
  3. To bake, preheat oven to 350°F.
  4. Butter a 9" x 9" baking dish. Fill with barley mixture (do not pack.) Dot with remaining butter and bake, covered, for 20 minutes. Uncover and bake for 5 minutes until top is golden.


You can use pearled barley instead of whole hull-less, but it will not have as many nutritional benefits. Pearled barley cooks faster and has a creamier texture. Learn more about barley in Barley! The Lowest-GI Grain.

Nutrition Information

Per serving—164 calories; 7g carbohydrates; 2g fiber; 6g saturated fat; 1g protein; 112mg sodium.

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