Pearl Barley and Walnut Stuffing Pearl Barley and Walnut Stuffing

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

8 people


  • 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


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.


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.