Cullen's Barely Mushroom Stuffing
2 tbs Olive oil
6 oz Mushrooms; halved & sliced
Salt & pepper
2 lg Onions; coarsely chopped
2 Celery ribs; coarsely chopped
2 Carrots; peeled & sliced
2 cl Garlic; thinly sliced
1 tesp Paprika
1/4 tesp Dried thyme
1 tbs Dried sage
1 1/4 c Barley
2 cn Chicken broth; 14oz each
Nonstick cooking spray
1/4 c Fresh parsley; chopped
1/4 c Orange juice
Heat 1 tbsp of the oil in a large nonstick skillet over medium-high
heat. Add mushrooms; sprinkle with 1/8 tsp of the salt. Cook without stirring
for 1 minute. Cook, stirring, for 4 more minutes, or until mushrooms are just
softened. Transfer mushrooms to a large bowl. Set aside. Add 2 tsp oil to the
skillet. Add onions, celery, carrots and garlic. Sprinkle with 1/8 tsp of the
salt. Cook, stirring occasionally, 5 minutes. Add paprika, thyme and sage. Cook
1 minute longer. Transfer vegetables to the bowl with mushrooms. Set aside. Heat
remaining 1 tsp of oil in a large saucepan. Add barley and cook, stirring, for 1
minute. Add chicken broth and bring to a boil. Lower heat, cover and simmer 50
minutes, or until barley is tender but not mushy. Preheat the oven to 350ø.
Lightly coat a deep, 2 1/2-qt casserole dish with nonstick cooking spray. Set
aside. Stir barley mixture, parsley and orange juice into the bowl with the
vegetables. Add 3/4 tsp salt and 1/4 tsp pepper. If the mixture seems dry, stir
in a little water or chicken broth. Transfer the mixture to the prepared
casserole dish and cover with aluminum foil. Bake for 30 to 40 minutes,
uncovering the dressing for the last 15 minutes. Makes 12 servings.
A conservative is one who admires radicals centuries after
they're dead.
- Leo C. Rosten