LEMON BARLEY STUFFING
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h15m
Yield 9 cups, enough to stuff a 10- to 12-pound turkey
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
- Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
- Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
- Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 362 milligrams, Sugar 3 grams, TransFat 0 grams
OLD FASHIONED LEMON (CITRUS) BARLEY WATER
I love this drink so couldn't believe it when I saw it wasn't on Zaar. This is from the back of a packet of Pearl Barley. You can also experiment with a mixture of other citrus juices such as lime or grapefruit.
Provided by Mandy
Categories Punch Beverage
Time 1h10m
Yield 1 7/8 litres approx
Number Of Ingredients 6
Steps:
- Rinse the barley well.
- Cover barley in a pot with cold water & bring to the boil, drain.
- Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
- Add the lemon juice & sugar and stir until sugar has dissolved.
- Strain and chill to serve.
- Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.
Nutrition Facts : Calories 655.4, Fat 1, SaturatedFat 0.2, Sodium 47, Carbohydrate 163.6, Fiber 9.1, Sugar 114.8, Protein 6
LEMON-BARLEY PILAF
Categories Side Sauté Lemon Barley Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
- Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.
LEMON STUFFED CHICKEN
Use an instant stuffing to make this quick, savory, lemon herb chicken and stuffing dish. A great gourmet flavor that is made in minutes.
Provided by Pbearfin
Categories Main Dish Recipes Stuffed Main Dish Recipes
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stuff the bird with the prepared stuffing and rub the skin with the olive oil. Cut 1 lemon in half; cover the opening of the bird with a lemon half and stuffing (save the other half for garnish). Pour the juice of the second lemon over the bird. Season the bird with the salt, paprika, rosemary and sage.
- Cover and bake in preheated oven for 1 to 2 hours. Remove the cover half way through baking to brown. Baste often.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 17.4 g, Cholesterol 97 mg, Fat 27.8 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 6.4 g, Sodium 548.1 mg, Sugar 2 g
LEMON-PARSLEY BARLEY
For never having made barley before...I must say this turned out quite nice. I paired this with a grilled onion and garlic pork loin as a side dish. Awesome substitute for rice!
Provided by Gus-Gus
Categories Grains
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion and garlic until sauteed well. Set to the side.Combine water and broth and cook barley according to directions on package. Juice lemon then add juice to cooking barley. When you can start to see a little of the barley through the water, add the cooked onions and garlic. Barley should be tender but not mushy or crunchy-hard. Add parsley to barley and fold mixture in until even through out. Parsley may wilt a bit due to heat. You may wait to add parsley until you are ready to serve -- But don't let it get cold.
LEMON & HERB STUFFING
Add a citrus zing to your Christmas turkey this year with this zesty, fresh stuffing
Provided by Good Food team
Categories Side dish
Time 1h10m
Yield Serves 8, plus makes 250g extra to stuff a 5kg turkey
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions for 10 mins with the pan covered. Put the bread and herbs into a food processor and pulse until you have herby breadcrumbs. Stir into the onion pan along with the lemon zest and juice and plenty of seasoning. Set aside 250g to stuff the turkey, then press the remainder into a well buttered baking tin or dish, about 20 x 30cm, or use 2 smaller tins if that's all that you have.
- Wrap half a bacon rasher around each sausage. Score the stuffing into 8 rectangles, then sit a sausage on top of each. Cover with foil and cook for 20 mins. Uncover, then roast for 20 mins more or until the sausages and bacon are golden and the stuffing golden and sizzling.
Nutrition Facts : Calories 142 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.67 milligram of sodium
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- In a very large bowl combine dry bread cubes, onion, and parsley. In a small bowl combine eggs, melted butter or margarine, lemon peel, lemon juice, marjoram, thyme, pepper, salt, and garlic. Add to bread mixture. Add enough of the chicken broth to moisten, tossing gently.
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