Lemon Barley Stuffing With Shiitakes, Hazelnuts and Chive Butter

• 2 tablespoons unsalted butter
• 2 leeks, white and light-green part only, finely chopped
• 2 cups pearled barley
• 1 rosemary sprig
• 1 1/2 teaspoons kosher salt, more to taste
• 1 1/4 pounds shiitake mushroom caps, sliced 1/4-inch thick
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon freshly ground black pepper
• 1 cup toasted, peeled hazelnuts, coarsely chopped
• 1/2 cup chopped fresh parsley
• 1 1/2 cups chicken stock
• 2 large garlic cloves, finely chopped
• 3/4 teaspoons kosher salt
• Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
• 1/2 cup chopped chives (about 1 bunch)
• 4 tablespoons unsalted butter, softened

1. Preheat oven to 400 degrees.
2. In a large pot, melt butter over medium-high heat.
3. Add leeks and cook, stirring, until softened, about 5 minutes.
4. Add barley and rosemary sprig; cook 1 minute more.
5. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt.
6. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes.
7. Check it after an hour.
8. If it is tender but liquid is not absorbed, drain barley in a strainer.
9. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
10. Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper.
11. Spread in a single layer on two large baking sheets.
12. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
13. Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste.
14. Stir in the lemon zest and juice until salt dissolves.
15. Pound or pulse in the chives, then stir in the butter until incorporated.
16. Spoon hot barley into a large bowl.
17. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined.
18. Taste and add more salt and lemon if necessary.

unsalted butter, leeks, barley, rosemary, kosher salt, shiitake mushroom caps, extra virgin olive oil, freshly ground black pepper, parsley, chicken stock, garlic, kosher salt, lemon plus one teaspoon, chives, unsalted butter

Taken from cooking.nytimes.com/recipes/1014035 (may not work)