Barley And Wild Rice Stuffing

• 4 1/3 cups chicken stock
• 3/4 cup barley
• 3/4 cup brown and wild rice mix
• 1/4 teaspoon fennel seed
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 onion, chopped
• 1/2 teaspoon salt
• 1 apple, peeled and chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried sage
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/4 teaspoon ground black pepper

1. 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.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
3. 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.
4. Bake in the preheated oven until heated through and flavors have blended, about 20 minutes.

chicken stock, barley, brown, fennel seed, salt, butter, onion, salt, apple, garlic, sage, rosemary, thyme, ground black pepper

Taken from www.allrecipes.com/recipe/229229/barley-and-wild-rice-stuffing/ (may not work)