Reviewed: Oct. 13, 2009

Love this recipe! So easy to make and very economical using dried beans. This will definitely be on my monthly rotation.

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REGINA DIMARCO

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 21, 2009

Love it! I never have liked beans before, but recently I decided to start eating them as a healthy alternative to meat. I loved the beans in this dish. The mushrooms, beans and barley make the perfect combo. I actually added about 1/4 cup more barley and only two cups of broth and 1/2 cup of water. It turned out great!

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malkuh23

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Reviewed: Apr. 8, 2009

I made a few changes -used chicken broth and red kidney beans - and it turned out very good. It was a little soupy to begin with but after sitting off the heat for awhile it thickened up. It tasted mild and healthy. It could easily be spiced up with your favorite seasonings.

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Marla

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Reviewed: Mar. 1, 2009

I had really high hopes for this recipe, but was quite let down by the result. I followed it pretty much spot on, but added an extra cup of mushrooms. When it finished cooking, I thought it was very bland. To make it edible, at the last minute I added about 5 ounces of feta crumble, some fresh parsley and about a tablespoon of cracked red pepper. If I make this again, I think I'll add some goat cheese crumble and maybe some other fresh herbs.

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bothpaninis

Home Town: Damascus, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Feb. 4, 2009

Surprisingly good: Even my children will eat a few bits, and they detest mushrooms. An excellent, healthy choice.

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CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Jan. 24, 2009

Hearty!

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Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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Reviewed: Dec. 29, 2008

This recipe was fantastic! I took the advice of some other reviewers and made a couple of changes - I substituted water chestnuts for celery (the man doesn't like celery, but I wanted the crunch) and I used half vegetable broth/half chicken broth. I also added some spinach at the end, thanks to another suggestion. This was the first time I ever tried barley and I will definitely be making this recipe again. I can't wait to try it with other additions, like carrots. Fantastic recipe!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 14, 2008

This was just ok, but then I did not add the white beans. I think next time I will sauté the veggies and remove them, adding them back in twenty minutes before the barley is done. I would prefer a longer cooking time to get the barley done to my liking. Went along well with garlic butter (awesome recipe from this site) and toasted bread.

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Kiren K

Cooking Level: Intermediate

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Reviewed: Oct. 26, 2008

There was too much water. I would cut it back to 2 or 2.5 cups. I also extended the cooking time to 75minutes. This ended up being a thick soup for us. The flavor was good.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 10, 2008

I love this recipe. It's easy & nutritious. You won't miss the meat - it's a hearty meal that gets it's meaty flavour from the mushrooms. My fiance's daughter loves this so we make it quite often. I've made it with every type of mushroom and different broths. Our favourite is a beef flavoured broth because it really compliments the dish. I use a little bit more oil because the oil is a healthy one and the flavour is richer with more. Instead of prepared liquid broth, I use water and a powdered soup base (OXO or similar) to taste and add more water as needed. If you want it as a soup add more water if you want it thick and stew like add less and if you use the regular old fashioned barley, the starch from the barley will thicken it the more it boils and you won't get big sloppy barley. If it gets too thick add more water, if it's bland, add more broth powder or some steak type seasoning salt like Hy's. At the end I add lots of fresh spinach and stir it in to wilt. It's great without but we like to get greens into us as often as possible and the flavour goes nicely. Add a green salad and some warm french loaf and this is an economical and filling winter meal for family and guests. Thank you so much for posting this recipe!

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PLAYKITTENPIE

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Sep. 27, 2008

I loved the recipe. I used a white wine and herb broth that added a different flavor. I also used 5 minute barley that reduced the cooking time by 45 minutes. Great recipe that I will definitely try again, and probably add more barley.

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AllWright

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Aug. 13, 2008

While I did enjoy the mushrooms, this barley recipe was not one of my favorites. It was nice to try something different but I'm not sure if I would make it again.

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Linnea

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Reviewed: Jun. 23, 2008

This was nice for a change but nothing spectacular.

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CHERIE423

Cooking Level: Intermediate

Living In: Washington, Pennsylvania, USA

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Reviewed: May 1, 2008

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.

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Krisann

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Reviewed: Mar. 20, 2008

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.

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antmardy

Cooking Level: Beginning

Home Town: Lexington, Kentucky, USA

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Reviewed: Mar. 18, 2008

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!

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fordbeth

Cooking Level: Intermediate

Home Town: Arlington Heights, Illinois, USA

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Reviewed: Mar. 10, 2008

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.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Mar. 6, 2008

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

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kt

Cooking Level: Beginning

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Reviewed: Jan. 20, 2008

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.

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sheryl

Cooking Level: Expert

Home Town: Thetford, Vermont, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 7, 2008

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!

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Charlee

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Barley and Mushrooms with Beans

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