Reviewed: Jan. 4, 2004

As a vegetarian trying to cut out all animal products- I thought this recipe was delicious. I haven't cooked much with grains but thought I'd give this recipe a try based on how good others said it was. It reminded me of a mushroom risotto (just not as creamy) but yummy just the same. I used olive oil instead of butter (and would half that amount next time), added a few chopped carrots, and doubled the mushrooms. An awesome recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DAISGIRL808

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2003

Wow! I just can't get enough of this stuff. It is so yummy! I served it with beef tips and gravy but it is also wonderful on its own. I'm eating the last of it now as a snack. I had only hulled barley, so I added a bit more broth and increased the cooking time by about 15 minutes. I also added one carrot and a stalk of celery, diced. And I had only canned mushrooms, but they worked just fine. I did find that I needed to cover it while it baked because too much liquid had evaporated. This is a super winter time dish and I can't wait to make it again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JULIEBOVE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 15, 2003

I thought this was very tasteful and very easy to make. The flavor was even better the second day. A creative way to use barley!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angelita

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 25, 2003

This is SO good! I wasn't able to add the parsley or pine nuts, but it still was great! Next time I will try adding grated carrot or other veggies. I can't wait to make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MKRETCH

Cooking Level: Intermediate

Living In: Evanston, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2003

This was very good but I've used other barley bake recipes that have better flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JEWEBER

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2003

This is an easy, no-fuss recipe. I cut the butter in half and used a little broth in the sautee process. If you've cooked barley before, you know it usually quadruples in size. However, in this recipe it does not. I added a bunch of shredded broccoli to the recipe hoping to add color but everything turns a slightly brownish color.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JESSICAFROMCALI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2003

This one lives up to its high review rating. Sprinkle a bit of parmesan cheese on top of each serving. A favorite for me!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2003

This recipe was a big hit. I replaced the onions & mushrooms with carrots & green pepper, and only used 1/2 of the butter called for in the recipe. Very tasty!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KSCARLETTM

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 6, 2003

The pine nuts make this dish. This will be perfect for a turkey stuffing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RUSSFRAMPTON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 8, 2003

I made this dish for a pot-luck and it was a huge success. I followed advice from other reviewers and added zucchini and carrots for more color. (zucchini may not have been the best choice, with its green hues...) I also used less than half the butter.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KOOKLAKOOTOO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2003

This was very good. I cut the butter and added carrots and corn to add some color. I plan to add more veggies next time!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

STOCK66

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 23, 2003

Very good side dish. I have always added barly to stews and soups, it's great to have a dish that showcases the barly flavor. I left out the green onion (some of my family are not big onion fans). Next time i will substitute almonds for the pine nuts. Thank you for submitting this dish.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LYAL_C

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2003

This tastes GREAT! It's filling and delicious and healthy! It doesn't get much better than this.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

ALIENROCK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2003

Very simple vegetarian dish. Even my hubby liked it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

EVYP

Cooking Level: Intermediate

Home Town: Sarasota, Florida, USA

Living In: Venice, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2003

I have used both pine nuts and sunflower seeds in this recipe. You can also eliminate the salt without comprimising flavour. This is definately a keeper.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

PAULINEMORRIS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2003

Great! My family and I aren't vegetarians, but we all enjoyed this recipe -- even our 10 year old loved it. Would make again for a unique holiday side dish. One note: watch carefully when browning as the barley tends to brown quickly.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

KitchenDude

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Rosemount, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2003

JANE- Thanks for the high-altitude adjustments, I'm up at 10,000 ft and probably would have messed it up! Turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SNOWRIDER88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 11, 2003

Even my non-veggie hubby loved it! Cut butter in half with no ill effect. Skipped the green onions (felt it already had enough "onionage"). Baked at 400 for an hour since i"m at 5500 ft altitude. The pine nuts got all toasty, and it was quite good. I am a barley fan. I will try using a rice cooker next time as it frees up the oven for other things!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

JANER01

Cooking Level: Expert

Home Town: Ridgewood, New Jersey, USA

Living In: West Jordan, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 1, 2003

This was excellent. I served it to a flesh eater who loved it. I cut the butter with olive oil, half and half, used baby portobella mushrooms, almost double the amount in the recipe. The next day it was even better. Betsy

Was this review helpful? [ YES ]
3 users found this review helpful