Bit-O-Barley Stuffing

Name: Bit-O-Barley Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 1/2 cups bits-o-barley; 1/2 cup cashew nuts raw; 1 tablespoon vegetable oil; 1 teaspoon sage; 1 1/2 teaspoons poultry seasoning; 1 teaspoon celery seeds; 3 tablespoons onion flakes; 1 cup tomato puree (passata); 1 can soup, cream of mushroom; 1 1/2 cups wheat germ; 1 x sea salt

Eats Now Editorial Team · Soups & Stews

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Bit-O-Barley Stuffing – a delicious recipe with bits-o-barley, nuts, vegetable oil, sage, poultry seasoning, celery seeds. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

2 1/2 cups bits-o-barley
1/2 cup cashew nuts raw
1 tablespoon vegetable oil
1 teaspoon sage
1 1/2 teaspoons poultry seasoning
1 teaspoon celery seeds
3 tablespoons onion flakes
1 cup tomato puree (passata)
1 can soup, cream of mushroom
1 1/2 cups wheat germ
1 x sea salt

1
Mix all ingredients and bake in an oiled casserole dish at 350F (180C).
2
for one hour.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/2 cups bits-o-barley, 1/2 cup cashew nuts raw, 1 tablespoon vegetable oil, 1 teaspoon sage, and more.

Yes, Bit-O-Barley Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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