Best Nyt Lemon Barley Stuffing Recipes

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BARLEY AND HERB-STUFFED VEGETABLES



Barley and Herb-Stuffed Vegetables image

This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.

Provided by Martha Rose Shulman

Categories     weekday, appetizer

Time 1h

Yield Serves six

Number Of Ingredients 18

6 medium red or yellow bell peppers, or 2 to 2 1/2 pounds summer squash large ones are best; alternately, use a mixture
1 onion, finely chopped
2 to 4 garlic cloves to taste, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons pine nuts
2 tablespoons currants or golden raisins, soaked for 5 minutes in hot water
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon sugar
2 1/2 cups cooked barley (1 cup uncooked)
Salt
freshly ground pepper
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped dill or mint
1/2 cup water
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Lemon wedges for serving

Steps:

  • Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom.
  • Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper.
  • Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 4 grams

BEEF BARLEY SOUP WITH LEMON



Beef Barley Soup With Lemon image

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.

Provided by Melissa Clark

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 3h30m

Yield 8 servings

Number Of Ingredients 25

1 pound beef stew meat, cut into 1/2-inch cubes
2 teaspoons kosher salt, more as needed
1 teaspoon black pepper, more as needed
2 tablespoons olive oil, more as needed
3 small or 2 large leeks, thinly sliced
3 celery stalks, diced
1 fennel bulb, diced
4 garlic cloves, finely chopped
1 tablespoon tomato paste
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
Large pinch cayenne, optional
1 quart beef or chicken stock
3 sage sprigs
2 rosemary sprigs
2 bay leaves
2 carrots, peeled and cut into 1/2-inch chunks
2 parsnips, peeled and cut into 1/2-inch chunks
2 large turnips, peeled and cut into 1/2-inch cubes
3/4 cups pearled barley
8 ounces/8 cups baby spinach or baby kale
1/4 cup chopped parsley
Finely grated zest of 1 small lemon, plus fresh lemon juice to taste
Thinly sliced jalapeños or other chiles, for serving (optional)

Steps:

  • Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
  • Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
  • Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
  • Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
  • Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
  • Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams

STUFFING WITH MUSHROOMS, LEEKS AND BACON



Stuffing With Mushrooms, Leeks and Bacon image

Discord swarms around the issue of stuffing. Should it be cooked in the bird or baked alongside, as dressing? White or corn bread? Firm enough to slice or soft as pudding? Call this recipe the peacemaker, because it's adaptable enough to make everyone happy. You can use white or corn bread (and gluten-free corn bread works perfectly). The mushrooms allow vegetarians to nix the bacon without sacrificing all the flavor. We advocate baking it separately (which technically makes it dressing), but if you want to stuff the turkey, you can do that, too.

Provided by Melissa Clark

Categories     dinner, stuffing and dressing, side dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons melted butter, more as needed for greasing pan
1 1/2 pounds sliced white bread or corn bread
1/2 pound thick-cut bacon
2 large leeks, trimmed and sliced (3 cups)
1 1/2 pounds mixed mushrooms, cut into bite-size pieces
1 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
2 tablespoons chopped sage
1/2 cup dry white wine
1 1/4 cups chicken stock, more as needed
1/4 cup apple cider, if using white bread
3 tablespoons chopped parsley

Steps:

  • Heat oven to 250 degrees. Butter a 9-by-13-inch baking pan. Trim the crusts from the white bread and cut into 1-inch cubes; if using corn bread, coarsely crumble it. Spread the bread pieces out on one or two large baking sheets. Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Transfer to a large bowl to cool. Increase oven temperature to 375 degrees.
  • In a large skillet over medium-high heat, cook the bacon strips until crisp. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, tossing frequently, until mushrooms are tender and most of their juices have evaporated, 10 to 15 minutes. Stir in the sage and cook 1 minute. Add the wine and cook until it evaporates, about 2 minutes.
  • Spoon the mushroom mixture over the dried bread. Stir in stock. If using white bread, stir in the cider. Add parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. The mixture should be moist and very soft. If you like your stuffing extremely moist, add enough stock to make it seem slightly soggy but not wet. (Think pudding.) Crumble bacon and stir it in.
  • Transfer the bread mixture to the prepared baking pan. Drizzle 3 tablespoons melted butter over the stuffing. Bake until golden, 35 to 45 minutes.

Nutrition Facts : @context http, Calories 360, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 16 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 574 milligrams, Sugar 7 grams, TransFat 0 grams

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