Reviewed: Oct. 14, 2008

Great recipe. I used beef broth and a few more mushrooms than the recipe stated. Also, if you are trying to cut the fat/calories, definitely no need to use 1/4 c. of butter. I used 1-2 TB and it was delicious. Served to some family who never had barley before and they loved it and requested the recipe.

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BEVANS1

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Oct. 7, 2008

This was very good! I didn't have any mushrooms, so used some thinly sliced carrots for color and texture. I will say that after 1-1/2 hours, the barley was still very firm and some liquid left, so I ended up finishing it in the micro for 5 minutes, so apparently it takes more than 1-1/2 hrs. to cook. And my oven runs hot!! On the downside, my husband and son didn't like it much---and my son is a huge fan of brown rice, which is somewhat similar. So it may not be very "family friendly".

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1JOHN513

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Reviewed: Sep. 29, 2008

Very tasty. Will make again.

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Juliana

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Reviewed: Sep. 16, 2008

Fantastic vegetarian recipe! I sautéed in olive oil instead of butter and used just under the 1/4 cup and would do less next time. I know it says the mushrooms are optional, but between them and the pine nuts that's what makes this dish so special!

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Elizabet42

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Sep. 4, 2008

Great recipe. So easy and very versatile. I added shredded carrot, chopped zucchini and chopped cashews (no pine nuts). I also added a handful of sunflower and pumpkin seeds. For a little kick, I added a small amount of red pepper flakes. I also added some marjoram and parsley as well as some fresh basil. I didn't cook it in the oven, just on the stove top and it went really quickly. My husband likes a little bit of cheese sprinkled on top. I omitted the salt due to the vegetable stock.

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RebeccaUK

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

This recipe was just okay. I followed the directions exactly but found that when we tasted it, it needed a little something more. It was, as some other reviewers have said, a little bland. I highly recommend adding some type of seasoning to it. The leftovers did not get eaten and we will not make this again.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Sep. 1, 2008

No complaints on this one. Tastes creamy and earthy. I omitted the green onions, added 1/2 cup more mushrooms. Used SmartBalance spread instead of butter. Will make again!

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Citryna

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Reviewed: Aug. 26, 2008

I didn't use: # 2 green onions, thinly sliced (didn't have any) # 1/2 cup sliced fresh mushrooms (don't like) # 1/2 cup chopped fresh parsley (I used the Chicken herb mix from HerbTyme) # 2 (14.5 ounce) cans vegetable broth (I used beef broth instead.) Our thoughts - it was good but needed more flavor. Other suggestions are add shredded carrot (probably not my choice) or garlic, cheese, paprika, or cumin (all may be good additions). my fiance didn't care for the almonds (had no added flavor but good for texture) I might use pecans next time. I would also caramelize the onions first.

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SPMICELI

Cooking Level: Expert

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Reviewed: Aug. 23, 2008

THis is an easy crowd pleasing recipe, I substituted the pinenuts with crushed walnuts and used chicken boullioun a little dry but great aside from that

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Dania

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: New York, New York, USA

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Reviewed: Aug. 22, 2008

This recipe is good. I like how incredibly easy it is to make. I followed the recipe completely and it turned out well. This would make a really good side dish next time, I just ate it as an entree.

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collegecooker

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2008

Nice change from traditional side dishes. I wish it were possible for it to bake crispy throughout. The top layer was the best.

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Bobby Tarsus

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jun. 5, 2008

This is a great side dish ... enough left over to put in the freezer! I used canned mushrooms instead of fresh and took the advice of another review and didn't add the extra green onions. I used vegetable bouillion so I should have omitted the added salt. I served this with the Sweet and Tangy Glazed Salmon from this site ... yummy!!!!

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GramCracker

Cooking Level: Expert

Living In: Damascus, Oregon, USA

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Reviewed: May 20, 2008

Really liked this dish. Definitely a keeper. Didn't use butter but a few sprays of Pam to cut the fat. Didn't have Pine nuts so I used sliced almonds instead. Really yummy if you like it nutty.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: May 17, 2008

excellent recipe. you can use olive oil/canola oil instead of butter and it tastes great.

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DIDYASMYLE

Cooking Level: Intermediate

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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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DI3MOOSE

Cooking Level: Expert

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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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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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Chef Dasma

Cooking Level: Professional

Home Town: Ozone Park, New York, USA

Living In: Queens, New York, USA

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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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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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Reviewed: Feb. 11, 2008

An excellent side dish!

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Jill

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