Recipe by Trea
"I made turkey one day but had no bread to make stuffing. Though I don't stuff my bird to roast, I just couldn't imagine not having any on the side. So I dug out some things from the pantry and this is the result."
Watch video tips and tricks
4 1/3 cups
brown and wild rice mix
apple, peeled and chopped
ground black pepper
Very good! I made a rolled pork loin. My husband asked for left overs the next day.
We loved it! Served with a slow cooked apple/pork roast. Skipped the fennel and garlic, and it married well with the pork. Everyone had seconds.
I served it with plum glazed Cornish hens - I did not have an apple so I used a carrot for the sweetness and 8 oz of portabella mushrooms. It was a hit - the seasoning was very good.
* Percent Daily Values are based on a 2,000 calorie diet.
Barley and Wild Rice Stuffing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 31
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Combine carrots, pecans, and wild rice into a delicious side dish.
See how to make a simple creamy chicken soup with wild rice.
See how to make quinoa stuffing with squash and dried fruits.