Reviewed: May 24, 2006

I'm only giving this 4 stars because it you can work with it otherwise it would get a 3. I doubled the barley which for me was a mistake. It was very bland. I would also omit the beans unless you really want them! I also left out the celery because of allergy. This may have changed the taste a bit. You can get creative with this and try the red peppers etc.

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MIXMOMMA

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Reviewed: May 2, 2006

As a couple of other reviewers suggested, I added a quarter of a Red Bell pepper chopped, a teaspoon of red chilli flakes and one cup of barley. Towards the end I added a swirl of soy sauce and voila it was delicious, even my meat eating boyfriend liked it. High praise indeed.

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looseal

Cooking Level: Intermediate

Living In: Shrewsbury, Shropshire, England, U.K.

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Reviewed: Apr. 19, 2006

I think this dish is great. I LOVE mushrooms, and I sometimes have cravings for barley (who knows why), so this dish is perfect for that. I use 1 cup of pearl barley instead of 1/2 cup. I also add cooked mushrooms and celery near the end--about 10 min before barley is done--so they do not lose their flavor and turn into mush. I like to put in tortilla with white cheese, but this is also good on its own.

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Katherine

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Reviewed: Feb. 16, 2006

I liked it, my fiance absolutely hated it. It is pretty bland, but I like the taste of barley.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Feb. 11, 2006

Very nice recipe. I think if you add more broth, you could make a very nice soup out of this.

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ceciliacase

Cooking Level: Beginning

Living In: Portland, Oregon, USA

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Reviewed: Jan. 30, 2006

Much more like a soup than a side dish or anything you could wrap a tortilla around--but delicious nonetheless. It pleased my picky flatmate, which is no easy feat. I did add about a cup of sliced red bell pepper to increase the health benefits.

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Kate

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

Living In: Montpellier, Languedoc-Roussillon, France

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Reviewed: Jan. 19, 2006

Next time, I'll lessen the black pepper to 1 tsp or less (it was a little too spicy for me). Otherwise, this was an excellent recipe my entire family loved!

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JILLYBEAN288

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Jan. 7, 2006

Mine came out a little mushy and I would like to add more celery next time. I think it would have tasted better if I had NOT used low-sodium broth!

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Lizzy

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Reviewed: Dec. 19, 2005

A great tasting dish when some changes are made. Like others have suggested, it needs 1 cup barley not 1/2 cup (i used pearl). The barley only takes about 1/2 hour to cook i found. I added a capsicum, some corn and soy sauce and left out the beans. Yum yum and definately very tasty. I might add carrot next time too!

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jess

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Reviewed: Sep. 21, 2005

I added salt to this, as I thought it was a little bland. I appreciated how easy it was to make such a healthy dish, though. And it was very easy to double the recipe and freeze half for another time.

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sarahbelum

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Aug. 9, 2005

As I was cooking it I asked people to taste it as it tasted too bland for me. I ended up adding a small amount of crushed red pepper flakes and cutting the mushrooms in half. In the end no one ate more than 2 spoonfulls. Said it was too "mushroomy". Went in the trash.

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CHELSEASKINGIRL

Cooking Level: Intermediate

Home Town: Wilmington, North Carolina, USA

Living In: Orlando, Florida, USA

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Reviewed: Jun. 18, 2005

We really liked this one. It seemed like it would be plain, but we used a veggie boullion powder from the asian food store that gave it some good kick!

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PROBRAHN

Cooking Level: Intermediate

Home Town: Winneconne, Wisconsin, USA

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Reviewed: Apr. 5, 2005

I am looking for high fiber recipes with low cholesterol and saw this one and tried it. It was very tasty. I made a few changes: I used Quaker quick barley which cooks much faster. I used chicken broth instead of vegetable and added a teaspoon+ of soy sauce to cooking liquid. I also added Mrs. Dash flavored seasoning. I chopped a portabello mushroom which added a meaty flavor. I also added toasted almonds for flavor and crunch texture. I left out the white beans and used this as a side for grilled salmon. Even my son who is not into healthy foods tasted it and commented how good it was. I will use this recipe again.

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DEBD11

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Reviewed: Apr. 4, 2005

Added some quinoa and couscous in place of some of the barley, and some more onions as well. Had it wrapped up in homemade cornmeal crepes... was delicious! Will definitely make again soon!

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runtypig

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Reviewed: Mar. 3, 2005

second time making this recipe, i love it, very woodsy. the first time i made it hoping to toss it into tortillas, but im not sure how that would be possible; it's more like risotto, soup even (if you add more water, which im doing this time). no changes are really needed for the recipe, but i keep out the beans because they arent needed, add more onions because i love onions, that is all.

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TOMMOROW

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Reviewed: Jan. 18, 2005

Came out great as a soup. (I'm not sure how you would go about eating this in a tortilla.) I added a green pepper, and might try a carrot next time.

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BandE

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Reviewed: Dec. 30, 2004

This is best served on tortillas with cheese and sour cream...

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JMLANPHEAR

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Reviewed: Dec. 30, 2004

This is excelent. I added some salt, pepper and a little soy sauce. Love it!!!!

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MOTORBOAT27

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Reviewed: Dec. 11, 2004

Very good. Goes great with chicken

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Jepper

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Reviewed: Nov. 28, 2004

I made this recipe on Thanksgiving amongst my meat-eating wife and sister-in-law. It was savory and fast. The combination of grain and mushrooms reminded me of a risotto recipe I used to make. Next time, I'll add a green vegetable like asparagus.

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Detroit Bill

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Barley and Mushrooms with Beans

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