- 1 c pearl barley
- 4 tbsp unsalted butter
- 8 oz RI Mushroom Company Chef’s Mix Mushrooms, woody ends removed and sliced into equal bite-sized pieces
- Mirepoix Kit (onion, celery, carrots), chopped
- 2 tbsp garlic, minced
- 2 tsp fresh thyme, chopped
- ½ c pumpkin seeds (pepitas)
- ½ c dried cranberries
- 1 ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 1 c vegetable broth
- 1 egg, beaten
- Nonstick cooking spray
- 2 tbsp fresh parsley, chopped, for serving
In a medium saucepot add 3 c of water and pearl barley and bring to a boil. Reduce heat and simmer until barley is tender but still slightly chewy, about 20-25 minutes. Drain and place in a large bowl. Set aside.
Preheat oven to 350°F.
In a large nonstick skillet, melt butter over medium high heat. Once the foam from the butter subsides, add sliced mushrooms and sauté, stirring occasionally, until they start to brown, about 5 minutes. Add onion, celery and carrots and cook, stirring often, until vegetables soften, another 5-7 minutes. Add garlic and thyme and cook until fragrant, 1 minute more. Add mushroom mixture to bowl with barley.
To the same bowl, add pumpkin seeds, cranberries, salt, pepper, broth and egg, and fold well to combine. Spray a 2-qt baking dish with cooking spray before gently placing the mixture into the dish.
Bake stuffing in oven until the liquid is absorbed, about 25-30 minutes. Remove from oven and let stand 10 minutes before serving with chopped parsley.
Shop Recipe Ingredients
Tell Us What You Think
Rate this recipe to get started.