whole-grain-stuffing-with-mushroom-and-leeks

WHOLE-GRAIN STUFFING WITH MUSHROOMS AND LEEKS

Barley and brown rice add fiber and heartiness.

“Stuffing has always been a family favorite, but the bread and butter is much too heavy,” says New York City–based recipe developer Laura Rege. So, she swapped in barley (a low-gluten grain) and high-fiber brown rice as a base for this version, which is studded with wild mushrooms, toasted walnuts, and dried cranberries. A little white wine adds even more aromatic depth to the flavorful dish. 

Prep Time: 20 minutes
Cook Time: 75 minutes 
Serves 8 to 10

Ingredients

  • 4 cups low-sodium chicken stock
  • Sea salt
  • 1 cup uncooked long-grain brown rice
  • ¾ cup uncooked pearled barley
  • 4 tablespoons extra-virgin olive oil
  • 2 leeks, white and light green parts only, rinsed thoroughly and thinly sliced into half-moons
  • 2 garlic cloves, minced
  • Freshly ground black pepper
  • 1 pound mixed wild mushrooms (such as portobello, cremini, and oyster), thinly sliced or cut into generous bite-sized pieces
  • ¼ cup dry white wine
  • ¾ cup toasted walnuts, roughly chopped
  • ½ cup dried cranberries, roughly chopped
  • 1 tablespoon chopped fresh thyme leaves, plus more for garnish
  • ¼ cup chopped fresh parsley leaves, plus more for garnish
  • Butter, for greasing baking dish

Directions

  1. Preheat oven to 350 degrees F. In a medium pot, over high heat, bring the stock and 1 teaspoon salt to a boil. Add the rice and barley, and reduce heat to medium-low. Simmer, covered, until rice and barley are tender and all the liquid has been absorbed, about 40 minutes.

  2. While the grains cook, prepare the vegetables. Heat 2 tablespoons olive oil in a medium skillet over medium-high heat. Add the leeks and garlic and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Season with ½ teaspoon salt and pepper. Transfer mixture to a large bowl.
  3. Return the skillet to medium-high heat with the remaining 2 tablespoons olive oil. Add the mushrooms and cook, stirring occasionally, until golden, 6 minutes. Add the wine and bring to a boil. Boil, uncovered, until liquid is reduced by half, about 3 minutes, then transfer the mushrooms to the bowl with the leek mixture. Set aside.
  4. Once cooked, add the rice and barley to the bowl with the leeks and mushrooms. Stir in the walnuts, dried cranberries, thyme, and parsley, and season with salt and pepper.
  5. Generously butter an 11-by-9-inch glass baking dish. Transfer the stuffing to the prepared dish and cover with foil. Bake covered for 20 minutes, then increase the oven temperature to 425 degrees F, and cook, uncovered, until top is slightly crisp and golden, about 15 minutes more. Garnish with additional fresh thyme and chopped fresh parsley before serving.
Photography and styling by Jenny Huang