Pearl Barley and Walnut Stuffing

An unusual, but tasty stuffing made with pearl barley, onions, celery, herbs and toasted walnuts

Prep Time: 15 mins

Cook Time: 50 minutes

Serves: 8 people

Ingredients

  • 75g/3oz pearl barley, rinsed
  • 450ml/¾pint good, hot vegetable stock
  • 15g/½oz butter, melted
  • ½ small onion, peeled and finely chopped
  • 1 small celery stick, finely chopped
  • 30ml/2tbsp freshly chopped flat-leaf parsley or rosemary
  • 50g/2oz walnuts, toasted and finely chopped
  • Salt and freshly milled black pepper

Method

Cook the pearl barley in a large saucepan with stock for 45-50 minutes, or until soft.  Drain and set aside to cool slightly.

Heat the butter in a large non-stick pan and cook the onion and celery for 2-3 minutes, or until soft and slightly coloured.

Add the remaining stuffing ingredients to the pan and mix well.

Using the stuffing in a rolled shoulder of lamb or crown roast.

Tips:

Alternatively, transfer the stuffing mixture to a large rectangular ovenproof dish and bake for 20 minutes at Gas mark 4, 180°C, 350°F and serve as an accompaniment with roast beef or lamb.