- 12
Ingredients
- 3 cups water
- 1 cup uncooked pearled barley
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1/2 cup chopped carrots
- 2 (4-oz.) pkg. gourmet blend mushrooms
- 2 teaspoons minced fresh garlic
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1/2 cup chopped pecans
- 1/2 cup dried cherries, coarsely chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 1/4 cups unsalted chicken stock
- 1 large egg, lightly beaten
- Cooking spray
- 3 ounces Gruyère cheese, grated (about 3/4 cup)
Preparation
Step 1
Step 1
Bring 3 cups water and barley to a boil in a medium saucepan. Reduce heat, and simmer 25 minutes; drain.
Step 2
Preheat oven to 350°F.
Step 3
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.
Step 4
Bake at 350°F for 25 minutes or until liquid is absorbed. Remove pan from oven.
Step 5
Preheat broiler with oven rack in top position.
Step 6
Sprinkle cheese over stuffing. Broil 1 minute or until lightly browned. Let stand 10 minutes before serving.