Barley Stuffing
Servings Prep Time
8People 1Hour
Cook Time
Servings Prep Time
8People 1Hour
Cook Time
  • 1/4tbsp cupplus 2salted butter
  • 1/4cup Olive Oil
  • 1cup finely chopped onion
  • 1/2cup finely chopped celery
  • 1/2cup finely chopped carrots
  • 1/8tsp salt
  • 1/8tsp Pepper
  • 3tbsp Chopped Fresh Parsley
  • 1tsp chopped fresh thyme
  • 1tsp dried oregano
  • 1/2tsp ground sage
  • 3cups cooked whole hull-less barley
  • 1/2cup 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
Aditional information
Nutrition Facts
Barley Stuffing
Amount Per Serving
Calories 164
% Daily Value*
Sodium 112mg 5%
Total Carbohydrates 7g 2%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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.