Reviewed: Oct. 10, 2009

This has a really nice flavor! I also cooked in some chopped celery. A great HEALTHY dish!

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RHONDAROGERS33

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Reviewed: Sep. 9, 2009

Awesome!

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2ys4you

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Lachine, Quebec, Canada

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Reviewed: Aug. 24, 2009

I made a cross between this and the "Barley Bake" also on this site. It was good. It was at least 4 stars the way I made it, but since I didn't use mushrooms, and I think I undercooked the barley, I'll give it the benefit of the doubt.

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thanksgivingsukkah

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Aug. 22, 2009

Great recipe!!! Came out perfect. Thanks for a healthy alternative.

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Disonmom

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Reviewed: Apr. 1, 2009

mm mmm! Add some white wine and balsamic vinegar during the cooking process and this dish is wonderful!!

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Rachel

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Reviewed: Mar. 27, 2009

Excellent recipe!...but I made some changes to make it a "one-pot clean up." I sauteed the onion, garlic and mushrooms in 1 tbsp. of olive oil. When it looked soft enough, I added the barley, miked it around a bit then added the stock. After the barley cooked and absorbed all the water, I added freshly chopped parsley and basil. Delicious!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Feb. 26, 2009

This was a very good and healthy side dish. I used vegetable stock and baby bella mushrooms. My husband tends to be a "meat and potato" guy, but he was very satisfied with this recipe and enjoyed it a lot. I will keep this in my repertoire. Thanks for the recipe!

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wilow

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

This recipe is excellent and very easy to make. It's also a healthier alternative to rice risotto. Like many others, I sauteed the garlic and mushrooms and added them to the barley just before I began to add the broth. I served it with roasted chicken, and it was a perfect complement. I think it can be done with other veggies as well, maybe asparagas instead of mushrooms? Thanks for this great recipe!

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km

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Reviewed: Jan. 28, 2009

Very good! Barley is soooo underrated and it is great for Diabetes and High Cholestrol (like my hubby). I added coins of chicken sausage for a one-pot meal. So hearty, and great for winter! If you want to add creaminess you can also add one can of cream of mushroom soup.

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tohaveaplan

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2008

Good, family chowed this one down. Made with beef stock instead of chicken as we were having venison. I used a soup base (a good brand, mind you) instead of canned stock and the beef flavor did get a bit strong and kind of fake tasting, probably because of the amount of liquid cooking down. That being said, it was still good, hence the 4 stars. Definitely trying with real chicken stock next time. If you try this recipe, use canned or box stock.

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Kim

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Reviewed: Oct. 14, 2008

Great recipe!! I don't usually like barley but I loved this dish. I did cook it longer : for approximatelly 2 hours to get a consistancy that I like .

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masha

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Reviewed: Sep. 29, 2008

This recipe was just what I was looking for to add barley (an excellent source of fiber) to my diet in something other than a soup. The small changes I made based on the other reviews were: -I used salt-free chicken stock and a vegetable bullion cube and it needed only a smidgen of salt at the end of the cooking time to finish it off. I can imagine that regular salt-added canned broth would make it way too salty. -Used fresh thyme, and a bit more than what was originally called for. -Added a generous dash of Cajun seasoning to kick up the flavor even more. -Thanks to Robin B. for the idea of adding some white wine. Just a splash really rounded out the dish and gave it more of a grown-up taste. Overall I think this will be a new regular in my menu planning, and it might even be the main course with some crusty bread and a small green salad. P.S. Regarding the complaint that this isn't a "real" risotto: quite true, but the end result is much creamier in texture than most barley recipes and it's healthier than the same dish made with rice.

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Susanne_NL

Cooking Level: Expert

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Reviewed: Aug. 13, 2008

Excellent dish...probably my favorite barley recipe so far. Great taste and very filling. I will be making this one often!!

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Linnea

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Reviewed: Aug. 10, 2008

very salty. Wasn't awful but not my favorite. Maybe low sodium broth would have been better. Oh well. thanks for this

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tamara

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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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