This was nice for a change but nothing spectacular.

This turned out more flavorful than I expected. Instead of vegetable stock, I used Better Than Bouillion mushroom base. Mine turned out pretty thick like a stew or chili, probably because I used cooked dry Northern beans and added a little more than the recipe called for. This would probably be good with other veggies added in (carrots, etc). Will definitely make again.

Easy & healthy recipe. I added spinach and different types of mushrooms per other raters. However, I had to keep adding (a lot of) water as the ingredients seem to suck it up. Also, my barley looked bloated and scary. Good enough for home eating but I'd be too embarrassed to serve to guests. The water and barley issues could be my own fault. My husband liked it though and that's all that matters.

Wonderful dish, and very easy to make. I used a mix of fresh shitake, crimini, portabello and oyster mushrooms to amp up the mushroom flavor. This worked really well. I substituted chicken stock for the veggie stock, and added fresh parsley, cracked red pepper flakes, chopped carrot and a splash of white wine, and omitted the celery. I also added salt and ground pepper to taste, and served with a bit of shaved parmesan on top as it very closely resembles mushroom risotto in flavor and texture. Awesome!

Good! It is woodsey, mushroomy...but not too much so. After reading all of the reviews, I decided to change some things in order to avoid veggie mushiness and soupy barley: 1) Sauteed onions, garlic, & celery until onions are caramelized; 2) Added 1 cup barley (instead of 1/2), chicken broth (instead of veggie), mushrooms, chickpeas, and some spare spinach that I had on hand. I also tossed in some teriyaki sauce and cayenne pepper; 4) Simmered for 60 minutes before everything was at a texture that I like. I just kept tasting it every so often after 45 minutes until it was at a point that I liked.

It was okay - I don't know which was the problem... not enough barley or too much broth.

The first time I made this I made it as written and it was really good. Good texture, and subtle flavors and certainly filling. The second time I made it I threw in some leftover pork roast and a little soy sauce and WOW! The kids ate every last bit. This is now a part of our regular meal rotation. Thank you for a great recipe.

This is an awesome recipe. I will sometimes add more vegetable broth than called for and let it simmer down longer for even more flavor. My husband can't get enough of this one. Great veggie recipe.

Loved this recipe. Used hulled barley (our favorite), and added a hunan chili pepper to it. Definitely a meal we will have again and again.

Wow! This is going to be a regular among my favorite recipes. Took others suggestions adding carrots. I substituted white beans with a can of red kidney beans (rinsed). The color that they added maded it a very appealing dish. Thanks!

My husband and I really enjoyed this dish. I followed the recipe exactly and found that it has a great unique taste and texture. I think I'll be making this regularly!

GREAT! I followed others' suggestions to use different mushrooms (I used porcini and crimini). I omitted the celery for personal taste. For the beans I used half red kidney and half butter beans. This meal reminded me of a mushroom risotto so I added some parmasan cheese and WOW the flavor was fantastic. The whole family enjoyed it for Christmas. Thanks!

This was too salty for me--soupy and bland.

My 20 month old LOVED this dish! Will deafinately have it again.

This recipe was super easy and full of flavor. I didn't have celery so replaced with red pepper and used chicken broth instead of vegetable broth. I loved it and will definately make again.

Excellent flavors, used a mixture of exotic mushrooms. Was even better the next day.

Way too bland for our tastes. I won't make this again, not with better recipes available. Easy to make however.