Sage & Parm Barley Stuffing

  • Prep Time 15 min
  • Total Time 55 min
  • Serves: 10

Ingredients

  • 1 tbsp olive oil 15 mL
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 1/2 onion, diced
  • 1 leek (white part only), diced
  • 1 cup pot barley, rinsed 250 mL
  • 3 cups vegetable broth 750 mL
  • 1/2 cup grated Parmigiano Reggiano 125 mL
  • 1 tsp chopped fresh sage 5 mL
  • salt and pepper to taste

Directions

  • Step 1

    Heat oil in a medium saucepan over medium heat. Add celery, carrot and onion. Cook until vegetables start to soften, about 5 min. Add leek; cook for 2 min. Stir in barley; cook for 1 min. Add broth; bring to a boil. Reduce heat to medium-low; simmer, stirring occasionally, until barley is tender and liquid is absorbed, 25 to 30 min.

  • Step 2

    Stir in Parm cheese, sage, salt and pepper.

Tip

To add a cheesy crust to the top of this versatile side dish, spoon stuffing into an oven-safe dish. Top with 1/2 cup (125 mL) grated Parm cheese. Bake in 375˚F (190˚C) oven for 15 minutes or until cheese is melted and golden brown.

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Nutrition Facts

  • Nutrition Description Per 1/2 cup (125 mL)
  • Calories 100
  • Fat 1.5 g
  • Saturated Fat 0.3 g
  • Carbs 20 g
  • Sugar 2 g
  • Protein 3 g
  • Fibre 4 g
  • Sodium 310 mg