Reviewed: Jan. 23, 2010

Terrific! I used the 'ingredients search' to use up what was in my fridge before leaving on vacation and found this recipe. Added some carrots, used canned pinto beans and added a splash of white wine to the broth. Added the celery later to preserve crunch. Overall a very satisfying winter meal in a bowl. Froze two meals for later. Will make again.

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Reviewer:

Olivia

Living In: Chico, California, USA

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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4 users found this review helpful

Reviewer:

Gina

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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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Reviewer:

malkuh23

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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3 users found this review helpful

Reviewer:

Marla

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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Reviewer:

bothpaninis

Home Town: Damascus, Maryland, USA

Living In: Silver Spring, Maryland, USA

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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Reviewer:

CareBear

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Reviewed: Jan. 24, 2009

Hearty!

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Reviewer:

Babzil

Cooking Level: Intermediate

Home Town: Pecs, Baranya, Hungary

Living In: Pamplona, Navarra, Spain

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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Reviewer:

Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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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Reviewer:

Kiren K

Cooking Level: Intermediate

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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