Best 3 Lemon Barley Stuffing Recipes
**Lemon Barley Stuffing: A Delightful Side Dish for Special Occasions**
Lemon barley stuffing is a flavorful and versatile side dish perfect for special occasions like Thanksgiving, Christmas, or Easter. It combines the tangy brightness of lemon with the nutty texture of barley, creating a delightful accompaniment to roasted meats, poultry, or fish. This stuffing is also a great way to use up leftover bread or barley, making it a budget-friendly option. With variations ranging from classic to unique flavor combinations, there's a lemon barley stuffing recipe to suit every taste. From the traditional version featuring herbs and spices to the more adventurous options incorporating dried fruits, nuts, or even sausage, these recipes offer a variety of choices for a memorable side dish that will elevate your holiday meal.
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
CREAMY LEMON-BARLEY SOUP
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 9
Steps:
- Combine chicken, broth, 1 cup leekgreens, and 2 cups water in a pot.Season with salt and pepper. Bring toa boil, then reduce heat and simmeruntil chicken is cooked through,15 minutes. Transfer chicken to a plate;strain liquid through a fine-mesh sieve.(You should have about 5 cups.) Rinsepot; return strained broth to it and placeover medium heat. Add barley and leekrounds; bring to a simmer and cookuntil leeks are tender, 6 to 8 minutes.Meanwhile, shred chicken into bite-sizepieces (discarding skin and bones).
- Whisk together yolks, lemon juice,and a pinch of salt in a heatproof bowl.Slowly add 1 cup hot broth to yolkmixture, whisking constantly. Removebroth from heat; slowly stir yolk mixtureback into broth. Return chicken tobroth; cook over medium heat, stirringoften, 5 minutes (do not let boil). Stir inwatercress; season with salt and pepper.Spoon soup into a bowl; top withmore watercress, pepper, and a drizzleof oil. Serve.
REFRESHING LEMON BARLEY WATER
Lemon Barley water is an old fashioned British tonic that was given to the weak as an alternative source of nourishment. Now most people just drink it because they like it! Some recipes use sugar in their recipes however honey gives it a more intense flavor. If you have any fresh ginger handy, finely grate about 1 tablespoon of it and boil it with the barley for a gingery kick. Found on the internet. Enjoy!
Provided by Nif_H
Categories Beverages
Time 25m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Place the barley in a sieve and rinse under cold water until water runs clear.
- Place barley in a saucepan with lemon peel and 6 cups of water.
- Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley.
- Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
- Pour into bottles and refrigerate until chilled.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your stuffing.
- Don't overcook the barley. It should be tender but still have a little bite to it.
- Be generous with the butter. It will help to keep the stuffing moist and flavorful.
- Season the stuffing well. Use a variety of herbs and spices to create a complex flavor profile.
- Let the stuffing rest before serving. This will allow the flavors to meld together and the stuffing to set.
Conclusion:
Lemon barley stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover barley, and it can be tailored to your own taste preferences. Whether you like it simple or savory, there is a lemon barley stuffing recipe out there for you. So next time you're looking for a tasty and versatile side dish, give lemon barley stuffing a try.
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