We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating in a large pot (sauteed the mushrooms to reheat, then folded in the barley, adding a tsp or so of chicken stock to moisten). The recipe calls for chicken stock but easily could be vegetarian if you use vegetable stock instead. This was a delicious, healthier whole grain side dish that we used in lieu of bread stuffing. (Nov. 2021)
Cooking Adventures 