Reviewed: Nov. 9, 2006

I made this recipe exactly as specified and I LOVED it. My husband loved it too. This is definately one to go into the box.

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snookered

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Reviewed: Oct. 23, 2006

I really enjoyed this recipe. I didn't use mushrooms, but sauteed zuccini and carrots first, used 1/2 pine nuts and 1/2 toasted almonds.

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JANINEDAME

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2006

This was good, but just not a massive hit.

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Cottonista

Cooking Level: Expert

Home Town: Middlebury, Indiana, USA

Living In: Atmore, Alabama, USA

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Reviewed: Sep. 7, 2006

I make a highly altered version of this recipe. I leave out the butter and pine nuts; I just lazily throw a bunch of raw vegetables in the pan with the barley. It bakes for long enough. I also put chicken on top and bacon makes great flavoring. Some dried thyme is also nice. Make sure you cover it!

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Annaid

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2006

Bland and too soupy.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 20, 2006

Wow!! I'm the only vegetarian in my house, so I keep a low profile,:)- but nobody asked if this was vegetarian. Simple and wonderful. Gets sticky if you store it but the leftovers make a good addition to soup.

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GERRYU

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Reviewed: Jul. 25, 2006

I thought this was really good. It had great flavor. I used about 1/2 chicken broth and 1/2 beef broth because I didn't have any vegetable broth and ran out of chicken broth. It was very good. My husband didn't care for it. But I liked it and so did my 7-year-old daughter. It does make a rather large recipe, so we had tons left over.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jul. 24, 2006

Great recipe!! Changes: Used walnuts instead of pine nuts. Use beef bouillon instead of salt. Added more mushrooms. Used the carton of veg. broth instead of the can. Added some garlic. Added some chopped red pepper for color. Check it with a spoon to make sure the liquid is absorbed.It was a very attractive,flavorful and filling for not having meat in it. My fussy DH loved it and I will be making it again for sure.

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RAGITTYANN

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Reviewed: Jul. 23, 2006

This is an absolute favorite side dish that I often serve as the entree. I use chicken broth instead of vegetable and walnuts instead of pine. I live in an area that doesn't always have the luxuries. When I serve it as a main dish, I double the amount of mushrooms that really give it a meaty flavor without the meat. I've fooled lots of friends. Leftovers are good cold, for summer outings I've added fresh diced tomatos and green onions to the cold mixture, keeping it in a cooler until serving.

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Frann R.

Cooking Level: Intermediate

Home Town: Utica, Michigan, USA

Living In: Howard City, Michigan, USA

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Reviewed: Jul. 16, 2006

Very Tasty. Mushrooms gave it a great taste. Next time I would add more. I used the suggestion of another review and after browning in the pan and put it into my rice cooker. Pefect and easy. Also I used seseme seeds instead of pine nuts cause of allergies.

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Reviewer:

MICHELD

Cooking Level: Beginning

Home Town: Melrose, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Jul. 5, 2006

This was really easy and very good. I didn't have any mushrooms on hand, so I used frozen mixed vegetables, and they worked great.

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BONF

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Reviewed: May 15, 2006

I have made this recipe many times as it is healthy, inexpensive and a nice change. It works with lamb, chicken or beef or a vegetarian menu. Reheats beautifully. I often double the recipe as my family likes to take leftovers to their homes.

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PHYLLIS2973

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: May 14, 2006

I loved this recipe. I served it up with apple porkchops, and it was a big hit with my guests. It's tastes somewhat like a risotta but the barley gives it a unique look. The pine nuts were tasty, but not necessary. If you want to keep the cost of the dish down, you could probably substitute with another type of nut without really hurting the dish.

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j_marie330

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 2, 2006

I like this recipe. -- it is intersting and different. I skipped the mushrooms altogether. I think it would be good with carrots addded for more colour and flavour. Good as a side dish for sure -- probably not a main dish.

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APCOOKING

Cooking Level: Intermediate

Home Town: Marmora, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Feb. 22, 2006

This was a great side dish. Although, I couldn't find the pinenuts at Wal-Mart, I used walnuts and the taste was awesome...great flavor. thank you!

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Sylvia

Cooking Level: Expert

Home Town: Waxahachie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 15, 2006

This is a great way to make barley, very filling. I only had to bake it for one hour for all the broth to be absorbed. Will definately make again, but will double or maybe even triple the amount of mushrooms next time.

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Raye

Cooking Level: Beginning

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Dec. 28, 2005

I liked this a lot. Mine was done before the timer buzzed, good thing I was watching it. I followed the recipe exact except I used garlic, chicken broth and spinach like some one mentioned. yum

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Netebee

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

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Reviewed: Dec. 6, 2005

I didn't think this dish was anything to write home about. Sorry. I like barley, but though it was edible I wound up throwing out about 3/4 of this dish because no one in my family was interested in eating it again. That's too bad considering the pricey pine nuts.

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FANTASKMANJAR

Cooking Level: Expert

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Reviewed: Dec. 3, 2005

Loved it!! However, I didn't have pine nuts or mushrooms. Used instead, diced carrot and frozen spinach. Also substituted chix broth for the veggie broth. I never had barley before so this was a terrific introduction. Thank you.

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