Reviewed: Oct. 7, 2009

made it with sesame seeds. it got rave reviews at games night. i doubled the recipe and I think I didn't need to double liquid but even overcooked it was good. and i will make it again! quick and yummy.

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San

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Reviewed: Sep. 22, 2009

Great recipe to start with! I made the following changes: no mushrooms (personal preference), added 1 can of drained, rinsed garbanzo beans, added 1 pkg of frozen spinach, doubled the barley and broth amounts. Turned into an excellent main dish, with plenty left over for lunches the next two days for work!

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msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Sep. 13, 2009

More mushrooms would make this perfect. also, this must be covered while it bakes or the top surface will be very chewy!

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genghis

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Reviewed: Aug. 28, 2009

More mushrooms would make this perfect.

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toothrees

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Reviewed: Aug. 24, 2009

I made a cross between this and the "Barley Mushroom Riscotto" also on this site. It was good. It was at least 4 stars the way I made it, but since I didn't use mushrooms, and I think I undercooked the barley, I'll give it the benefit of the doubt.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Jul. 31, 2009

Amazingly good! I left out mushrooms because I don't like them, used sunflower seeds instead of pine nuts, chicken bullion instead of stock because that is what I had on hand. Was cooked perfect after 1 hr, 15 min. Used the lowest tray in the oven.

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mofun

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Reviewed: Jul. 2, 2009

Delicious! I add sliced carrots too. This is one of my husband's favorite dishes. I've passed this recipe onto two others who are also now using it in regular rotation. Thanks!!

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testarossa11

Home Town: High Bridge, New Jersey, USA

Living In: Lambertville, New Jersey, USA

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Reviewed: Jun. 28, 2009

I was surprised how much I liked this. Very simple and very good. I <3 pine nuts!

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Theresa

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Reviewed: Jun. 3, 2009

This was good but maybe I'm just not a fan of barley but I prefer rice.

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Isabelle

Cooking Level: Intermediate

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Reviewed: May 31, 2009

This was wonderful. I changed it just a little. I used chicken broth instead of veggie and omitted the parsley ( I didn't have any) . My meat eating husband loved it. It was hearty, filling and really easy. I baked it for exactly 1hr and 15 minutes and the barley was perfect.

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plzeat

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Reviewed: Mar. 16, 2009

If you like pinenuts this would be great. But for our family, the pinenuts were too much. It also lacked enough mushroom. The recipe had good texture and flavor otherwise. We did cover the dish when we baked it.

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Em

Cooking Level: Intermediate

Home Town: Wrangell, Alaska, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Mar. 10, 2009

For non-vegetarians, I made this into a one pot meal...simply by switching out the vegetable broth to chicken broth, and throwing in some boneless, skinless chicken thighs before I put it in the oven. Tasted even better on the reheat! (I also added a clove of chopped garlic) There was a little liquid after 1 1/4 baking, but the barley soaked it up after letting it cool. I gave this a 4 star, because while it's a good, solid comfort food type dish, it's not exactly exciting.

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LYPEACHES

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Reviewed: Mar. 2, 2009

Very good vegetarian dish. Sometimes I find it needs a bit more water than stated.

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: Feb. 17, 2009

One of my favorite recipes I have found on the site so far. It's so simple, but soooo good! I try to eat only the single serving size, but it never works out that way!

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FITFreshNY

Cooking Level: Beginning

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Reviewed: Dec. 21, 2008

Hearty and wholesome. Terrific side dish!

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dael

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

I've made this recipe several time. My changes are: I use olive oil instead of butter and I use sliced almonds instead of pine nuts (simply because I didn't have pine nuts available). It's light and tasty.

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Hanan

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: London, Ontario, Canada

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Reviewed: Dec. 9, 2008

The amount of broth needs to be reduced quite a bit. It finished cooking (meaning everything reached the appropriate texture) after an hour 15 minutes, but it was quite soupy at that point and had to continue cooking for over half an hour more. Less broth would rememdy that. I don't know if it would make a difference in the cooking time/amount of broth, but I omitted the (optional) mushrooms.

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