Reviewed: Jan. 17, 2003

I used Minor's beef broth and pecans and almonds. I also cooked it in my rice cooker with great results. The leftovers were mixed with brown rice, chorizo, red peppers, tomatoes, cilantro, black beans, etc for a hispanic twist providing a high fiber, complex carb meal

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KAHOMBO

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Reviewed: Dec. 10, 2002

Awesome dish! You could cut down the amount of butter quite a bit, and I'm sure it would still be incredibly delicious. The pine nuts already add a lot of oil. You can refrigerate forever, and it never loses any of it's goodness. Add soy sauce if you like to add salt. It makes it even better.

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SABRA_Y

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Reviewed: Nov. 21, 2002

Different and delicious. I didn't have pinenuts so I used pecans and it was great! Will definitely make again.

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three reds

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Reviewed: Jul. 23, 2002

Great recipe! Healthy & easy to make.

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Lisa

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Reviewed: Jul. 6, 2002

Scrumptious! Very easy to prepare. I used chopped almonds in place of pine nuts. I will definitely be using this recipe again in place of potatoes and pasta.

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BRENDAMB

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Reviewed: May 14, 2002

Delicious! My kids and my overgrown kid(husband) love it! I will definitally make this recipe again! It is great! And so healthy!

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COOKIN_COWGIRL

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Reviewed: Apr. 23, 2002

This was a very simple, hearty, and delicious recipe. I sauted the vegetables in olive oil rather than butter, and I added chickpeas for some more protein/fiber. I did have to keep this in the oven longer than 75 minutes, so next time I will increase the oven temp. This was my first time cooking with barley, and I'm happy to report that it won't be my last!

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T_MOSHER

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Reviewed: Mar. 11, 2002

This recipe is basically fail proof. I didn't have as much pine nuts on hand as the recipe asked for but it still was very good. I would definitely use more pine nuts next time and I will use this recipe again.

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