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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 17, 2008
This was yummy. I did not want to heat up my oven, so I simmered it on the stove in a skillet for about 1 hour. Try it.
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Reviewer:

DI3MOOSE
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Cooking Level: Expert
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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 12, 2008
This was the blandest thing I have ever made. Somehow my husband and I rescued it with lime and cumin after first trying it. For the amount of time it took and the outcome I don't think I will make it again.
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ds
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 9, 2008
I found this to be not only simple, but very delicious! i used almonds instead of pine nuts and chicken stock instead of veggie. it has such a nuty, hearthy flavor and awesome texture. i will definately be making ths again. Thanks!!
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Dasma
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Cooking Level: Expert
Home Town: Forest Hills, New York, USA
Living In: Queens, New York, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 22, 2008
Made exactly as written and came out perfect. Very easy and delicious.
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RJB
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 20, 2008
Thanks for the delicious recipe. I wasn't sure what to expect having never cooked barley before. I love this site for the reviews of the recipes. Because I read the reviews first I made this recipe adding 1 shredded carrot, 2 cloves of chopped garlic and 1 tsp of thyme. It is so delicious that I know I will definitely be making this again and sharing the recipe with friends.
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stamarex
Cooking Level: Intermediate
Home Town: Los Angeles, California, USA
Living In: Everett, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 11, 2008
An excellent side dish!
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Jill
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 7, 2008
Really liked this. I will reduce the butter by half next time and increase the mushrooms by another 1/2 cup. (I used the crimini mushroom, for more flavor) The pine nuts kind of got lost in this so I probably won't bother with them next time. I used chicken broth instead of vegetable broth. Reminds me alot of mushroom risotto.
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CRAZY4SUSHI
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Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 24, 2008
this is really really good! i used beef broth instead of the vegetable broth and it turned out amazing!
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Erin
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Cooking Level: Intermediate
Home Town: Richfield, Minnesota, USA
Living In: Ames, Iowa, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 4, 2008
Great dish with lots of uses. I added a grated carrot along with the onion, added more scallions and mushrooms and because I was concerned about the reviews that thought it was bland, I added a whole tablespoon of dried basil and used chicken broth. Served it with Chickpeas in Tomato Sauce With Feta and Wine from this site and it was very satisfying--whole family thought it was great! My tomato/mushroom hating son picked out the tomatoes but didn't even realize there were mushrooms in the bake : ). As an added bonus, the leftovers will be a good start for a soup!
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Reviewer:

Zipp EE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 31, 2007
My husband and I LOVE this recipe!! It's a welcome change from the usual rice pilaf or potato dish. The Barley Bake is healthy, can easily be varied with different veggies if you so choose, and is always a winner! Thanks for a great recipe...
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Reviewer:

Dave & Mary Lynn
Cooking Level: Intermediate
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 31, 2007
Be careful not to overbake.
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Reviewer:

VIVNIDHI
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 19, 2007
Amazingly good. I omitted the pine nuts due to an allergy in the family, and it was still yummy. I also substituted vinegar for lemon juice. Next time I plan to reduce the amount of butter by half. A nice alternative to rice or pasta side dishes.
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Reviewer:

melia
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 29, 2007
try this recipe! Its delicious--and you can cut the butter in half.
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Reviewer:

amylouise
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Cooking Level: Intermediate
Home Town: Easton, Maryland, USA
Living In: Helena, Montana, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 24, 2007
Five stars because my kids all loved it. Very good recipe as written, but I can see how one might want to add some other vegies and spices. I made it as written and enjoyed it very much with grilled chicken. I love pine nuts and always have a bag in the freezer. This is a much better side dish as far as nutrition and fiber go. Try it...you'll like it!
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Reviewer:

JacToo
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 24, 2007
very very good, made this when a vegetarian friend came over for dinner...went very well. It did need additional bake time to absorb all the liquid. 1 hr 45 min seemed to be about right.
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Reviewer:

maraquin
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 20, 2007
I left out the butter completely and used cooking spray. I was out of mushrooms so I added shredded carrots and celery. I also added garlic and used white onions. Quite good and easy.
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Reviewer:

LindaT
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Cooking Level: Expert
Living In: San Jose, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 19, 2007
Nice way to incorporate more healthy grains into the diet. I used portabella mushrooms and chicken broth instead of veggie broth. Good with a green salad. Also backed off the butter by about 1/2 in the interest of health.
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Reviewer:

CGUEST29
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by Lauryl
Reviewed: Aug. 11, 2007
I had no idea what to expect, but it turned out to be something very yummy.
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Lauryl
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Cooking Level: Intermediate
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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 7, 2007
ok this was so nasty!
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Reviewer:

Jade
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Cooking Level: Intermediate
Home Town: Nokomis, Florida, USA
Living In: Acworth, Georgia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 4, 2007
I used to make this years ago, and was super excited to find the recipe here! Thank you! I always left out the mushrooms, and instead of regular onion I used the white part of a green onion or shallot... Provides a little milder taste and if I recall, I used about 1/4 to 1/2 cup of chopped green onion. This dish was one of my all time favorite side dishes. I usually made it for company as a side dish to a chicken and avocado in cream dish and served it with warm cranberry scones! It was always a hit. Thanks for posting it!
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Reviewer:

Mary June
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