Barley and Wild Rice Stuffing Recipe

Mix chicken stock barley brown and wild rice fennel seed and 1/2 teaspoon salt together in a saucepan; bring to a boil. Reduce heat cover and simmer until rice and barley are tender and stock has been absorbed 35 to 40 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.

Melt butter in a skillet over medium-low heat; cook and stir onion and 1/2 teaspoon salt in the melted butter until onion is softened 5 to 10 minutes. Cook and stir apple into onion until apple begins to soften about 2 minutes. Add garlic sage rosemary thyme and black pepper to onion-apple mixture; cook and stir until fragrant 2 to 3 minutes. Stir barley mixture into seasoned onion-apple mixture; transfer to the prepared casserole dish. Loosely cover stuffing with aluminum foil.

Bake in the preheated oven until heated through and flavors have blended about 20 minutes.