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Reviewed: Feb. 27, 2008

This was really good. I loved the nutty flavor of the Barley. Used Olive oil instead of butter, used more crimini mushrooms, added some green onion. Definitely a keeper.

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Regina

	Cooking Level: Expert Living In: Mountain View, California, USA
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Reviewed: Feb. 24, 2008

My husband, who procaims to hate barley, loved this recipe. So much so, that he asked if he could take the leftovers for his lunch the next day. I call that a winner.

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Amber

	Cooking Level: Expert Home Town: Beckley, West Virginia, USA Living In: Rock Springs, Wyoming, USA
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Reviewed: Dec. 5, 2007

This dish was delicious. I like mushrooms, but in moderation, which is why I didn't give 5 stars. My husband, however, loves mushroms and raved about this dish.

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Rarie101

	Cooking Level: Intermediate
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Reviewed: Nov. 27, 2007

I really like this recipe. I also add a little white wine to the barley before the chicken broth to give it a little extra flavor--more authentic to real risotto.

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Reviewer:

Robin B.

	Cooking Level: Expert Living In: Dallas, Texas, USA
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Reviewed: Aug. 26, 2007

Excellent, easy and tasty. We will definitely make this again

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FATDAVE


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Reviewed: Nov. 23, 2006

Great texture. Needs more flavor, i.e. salt, garlic, herbs, etc.

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3 users found this review helpful

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Bethany


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Reviewed: Jun. 2, 2006

I thought this was wonderful! I will make it again and again. Such a nice change and great flavour!

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My boyfriend and I really liked this. I used some of the reviewers recomendations and cooked the barly in butter a lottle befor adding the stock, and i kept the stoch warm. I also added extra mushrooms, and used dried tyme, and skipped the bay leaf, as i didn'r have one. Well, I sort-of changed everything, except for the barly/stock part. Anyway, it was really good and I will refer to this recipe often, barly is a super whole grain!

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4 users found this review helpful

Reviewer:

MidnightCookies

	Cooking Level: Intermediate Home Town: Haverford, Pennsylvania, USA Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Mar. 30, 2006

I liked the flavor but the second time, I changed a few things. I melted 3tsp of butter and added the barley stirring until it turned a nut brown color, then added onions and the mushrooms for 5 min and then used beef broth instead. Nice flavor.

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Johnny

	Cooking Level: Expert Home Town: New Hyde Park, New York, USA Living In: Babylon, New York, USA
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Reviewed: Feb. 4, 2006

Awesome recipe and compatible with Weight Watchers (4 points) especially if you cut the fat. I suggest parching the barley in olive oil and sauteeing the mushrooms in a pan coated with cooking spray. Keep the chicken stock hot to avoid change in temperature of the risotto. Ensures creaminess and more timely cooking.

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6 users found this review helpful

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NOZ-N-A-CUK-BUK

	Cooking Level: Expert
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Reviewed: Jun. 4, 2005

I really like this recipe. I found it to be very flavorful. The only changes I made were minimal and that was to not put in the bay leaf as I don't care for it. Otherwise a very good recipe.

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3 users found this review helpful

Reviewer:

Kathygram

	Cooking Level: Intermediate Home Town: Kalamazoo, Michigan, USA
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Reviewed: Mar. 9, 2005

This was decent. I was hoping the barley would make it something interesting or special but I was disappointed. I've made risotto multiple times with practically the same ingredients and recipe, just (arborio) rice instead of barley and cooking the mushrooms with the rice for most of the simmering time, and that turns out much better. Rice exudes a better flavor than the barley. So if you're considering taking the time to make a risotto, I'd suggest you do a real one: with rice, not barley!

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Reviewer:

Mark P

	Cooking Level: Intermediate Living In: Berkeley, California, USA
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Reviewed: Oct. 20, 2004

This was good. I thought the barley was a little chewy, but I think I may have had too little broth by the time I got it all added in. I made it while I cooked the rest of my meal, so I wasn't just standing around cooking barley. I'll probably fix it again, but I'll play with it a bit to add flavor.

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LANNI


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Reviewed: Sep. 26, 2003

A lot of time and effort for a just OK recipe.

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1 user found this review helpful

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BAJAROSA


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Reviewed: Jul. 7, 2003

Yummy!! I scaled the recipie down to three servings, and I think it may have caused a problem with too little broth to add to the barley mixture and the barley didn't become as tender as it could have been. However, I cannot complain... this was delicious!! :o)

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MOONCHILDV


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Reviewed: May 23, 2003

This was easy and tasted great! A nice change from rice.

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arh23


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