Side Dish

Barley Stuffing

by Nancy on March 13, 2012

in Side Dish

Maybe you’d call this stuffing and maybe you wouldn’t. It’s based on barley instead of the traditional bread but it has all of the flavors of traditional stuffing. It makes a good side dish for poultry or pork chops whatever you call it.

For me stuffing isn’t stuffing without sage. I grow sage in my backyard. The sage garnishing the plate is a selected variety called Berggarten sage. It has large, fat, oval leaves in comparison to leaves of regular sage making it ideal for garnishes. It has the same flavor as regular sage so can be dried and ground for cooking also.

We’d like to thank Bob’s Red Mill for providing the barleydried apples and black currants for this recipe.

Barley Stuffing

three 3/4 cup servings


  • 1 cup Bob’s Red Mill hulless barley
  • 4 cups water
  • 1 teaspoon chicken bouillon or 1 bouillon cube
  • 1/3 cup finely diced sauteed onion
  • 1/4 cup Bob’s Red Mill black currants
  • 1/4 cup Bob’s Red Mill dried apples
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground sage
  • 1/4 teaspoon celery seed
  1.  Place barley, water, and bouillon  in a 2 quart saucepan for stove top or 3 quart bowl for microwave. Cover. Bring to a boil then reduce heat and simmer 90 minutes. Ideally all of the water should just be absorbed as the barley finishes cooking. Check near the end of cooking time and add boiling water if the barley is too dry or remove the lid if the barley is too wet. Barley will be chewy even when fully cooked. When cooking barley in the future, adjust water and/or cooking time as needed.
  2. Add remaining ingredients to pan or bowl, cover and simmer an additional 10 minutes. Serve warm.