Barley Stuffing Recipe

Ingredients

• 1/4 tbsp cup plus 2salted 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

Instructions

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

Additional information