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BARLEY FLAKES FILLING

Stuffing with barley flakes

Light, fluffy, and yet filling – this stuffing combines traditional Czech flavors with a nutritious base of barley flakes. Thanks to the soaked rolls, sautéed onions and fresh herbs, the filling acquires a beautifully delicate texture and full flavour. It is ideal as a side dish to meat, but it can also stand on its own – for example, as a meatless lunch or dinner. It also tastes great cold, for example as part of a side dish.

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INSTRUCTIONS

  • 1.Pour the hot broth over the barley flakes and let them swell for about 10–15 minutes.
  • 2.Cut the rolls into cubes and moisten them with milk - just enough to soften them, not soggy.
  • 3.Finely chop the onion and fry in a little oil or butter until golden brown. Add chopped garlic, fry briefly.
  • 4.In a large bowl, mix: puffed barley flakes, rolls, onion and garlic, egg yolks (whisk the egg whites in the meantime), herbs, salt, pepper, nutmeg
  • 5.Beat the egg whites until stiff and gently fold them into the mixture.
  • 6.Transfer to a greased baking dish, you can sprinkle breadcrumbs or a little cheese on top.
  • 7.Bake in the oven at 180°C for about 30–40 minutes, until the filling is firm and the surface is golden brown.

INGREDIENTS

  • 150 g barley flakes
  • 250 ml vegetable or meat broth (can also be water)
  • 3–4 rolls (preferably one day old)
  • 3 eggs
  • 1 small onion
  • 2 cloves of garlic
  • 1 handful of fresh herbs (e.g. parsley, chives, or dried marjoram)
  • 100 ml milk
  • Salt, pepper, nutmeg (pinch)

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