Reviewed: Nov. 23, 2009

Very good! I used low sodium better than bouillon, and barely added any salt so I didn't find it too salty at all. Forgot to buy sherry so used a dry white wine instead, but will do sherry next time for sure. THX! to tat2whttrsh's review mentioning this on the Caribbean Spiced Chicken review, that's how I found this one, and the 2 dishes did go perfectly together as she said... even though they're very different tastes, the thyme ties it together and it's a nice balance. Also made with roasted beets and sweets (my fave!) and a big salad and it all made a FANTASTIC fall Sunday family dinner! Will DEFINITELY make this one again, maybe turn it into a one dish meal as suggested. Also, when I'm having people over I try to 'prep' as much as possible so I'm not cooking too much when I could be visiting, so I sauteed everything, added the wine, set it in the frige for about 2 hrs., just before guests arrived I boiled the barley in the broth apx. 5 mins, mixed it all together and left in the frige another hour before baking one hour... Came out PERFECT!!! THNX Sunny Byrd!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2009

GREAT recipe! I used half chicken half beef broth, baby bella shrooms, and omitted parsley simply because I had none. I also do not own a dutch oven, so I made it all on the stovetop. It took a little over an hour on medium-low heat for all the liquid to absorb for me. What an AMAZING depth of flavor! This dish left me feeling very full and satisfied, we will definitely be making this one again! Thanks for the awesome recipe Sunnybyrd! Who knew barley could be so good without soup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

yellowpairs ♥

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2009

Too Salty! I should have trusted my instincts on this one...next time, and there will be a next time, I will taste the broth (I made 2 1/2 cups of "better than boullion" instead of using canned) and dilute it a bit. It took more than an hour for the liquid to be absorbed completely, and I skipped the basil - too overpowering for the flavors, and sprinkled it with parmesan cheese. I love the texture of barley and the result was good - it would have been better if the sodium was lower.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2009

This was very good- everyone enjoyed it and it was easy to make.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2009

The flavor of this was awesome!.. I loved how the sherry flavor infused the whole dish but didn't taste like alcohol! I liked the crunchy barley but was too healthy for my kids who wont even eat brown rice!.. Oh well more for me! Hubby liked this as well! Thanks SunnyByrd!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2009

Delicious side dish. I used beef broth and baby bella mushrooms which gave the dish a beautiful color. I had purchased some barley for a soup and was looking for a way to use it up. Im sure this would be fantastic with rice as well. I think i will try making it into a one dish meal next time by adding cubed chicken or ground beef. Maybe throw in some brocolli or sugar snap peas too! Thanks Sunny, for a fantastic dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2009

This is beyond amazing. Insane. Best rice I've ever had. Miss Sunny did it again! I used brown rice, homemade chicken stock and baby bella mushrooms, I followed the recipe exact otherwise. I'm not sure why I had to cook it another half hour, if it was because I used brown rice or I cooked it for the first hour covered. I did cook it the extra half hour uncovered. This tastes like an upscale rice dish. Try it for yourself! NOTE: If you have a hard time spending money on portobello/baby bella mushrooms, buy them at your local asian market OR discount grocery store. I find them cheaper there, over half what I would pay at my regular grocery store. Don't skimp out, use butter and the sherry. It's worth it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 2009

Amazing. This somehow seems like a lost flavor from my youth, though I don't remember ever eating it before. My favorite way to eat barley now, and even my 2 1/2 year old asked me to make it again. A winner!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

senna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2009

This was great!! The first time I'd ever had barley aside from soup. Excellent!! I think you could easily use chicken or beef broth w/this depending on your main entree!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

I completely went against the directions in this recipe and subbed away, but don't worry, I got permission of the recipe submitter (seriously, I did, I'm not pulling your leg). I don't have barley and although I looked for it at Trader Joe's, I couldn't find it (weird, huh? I thought they'd have it but oh well), so I used rice instead. I didn't use onions bc I made this for the bf and he doesn't like it when I add onions. So I just added some onion powder and extra garlic. He also doesn't like sherry, so I just left that out. I don't have fresh parsley, so I added about 1/3 of the amount in dried and added with the liquid because I wanted it to absorb some liquid. Since I made rice, I just cooked it in the broth until it boiled, then cooked on low for twenty minutes. Turned out perfectly and bf loved it. Success! I'd tell you how I feel about it but I don't like mushrooms so I didn't try any. Thanks, SunnyByrd, for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2009

Delicious! I used pinot grigio ('cause I didn't have any sherry!) but otherwise followed exactly. Very flavorful and comforting and filling. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PEGGYSTEELE

Cooking Level: Expert

Home Town: Clifton, New Jersey, USA

Living In: Bradenton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2009

Absolutely amazing! Tasted like a risotto without the work and considerably more healthy with the barley. Barley was also super cheap, 99 cents for a one pound bag! Only thing I would change next time is to use only one can of chicken broth and one part water. Was a little too salty for our taste. Had it with pan seared chicken breast and grilled asparagus. A+!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2009

This was very hearty and a healthy alternative or a carb (i.e. pasta or white rice) in a meal. I ended up using marsala wine because I mistakenly thought I had sherry (whoops). I added a small amount of olive oil and left the butter out entirely. Basically, I used this recipe as a base for my own creative cooking. The cooking times were dead on (I'm at sea level). One drawback: It looks really unappetizing. I might add some color into it next time - red, yellow or green peppers.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2009

Fantastic! I did not have any cooking sherry on hand so I substituted 1/4 cup red wine vinegar and 1/4 cup ginger-ale. Also added boneless, skinless chicken thighs in the last 20 minutes. This is truly a keeper!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MOXYPAULIE

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

A+ This was great, I will for sure make this again. Thank you for such a wonderful recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCHUTZIEQ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

Wonderful! Subbed olive oil for butter eliminated garlic since I can't eat it while breastfeeding. Cooked on the stove top since we had a hot February day here in NC at 67 degrees and didn't want to use the stove.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

handbanana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

Delicious. I made some additions- since I was cooking this as a main dish I added some cubed firm tofu when cooking the onions and garlic, and I also added about 1/2 cup of almonds, because I like the way nuts and barley taste together. Other than those changes I made the recipe exactly as called for and it was great. Oh, I also halved the butter and it was fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

insf

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 26, 2009

I added fresh spinach and red pepper when sauteeing the onions, garlic, and mushrooms. I also added some quartered grape tomatoes near the end of the cooking time. I simply cooked it all on the stovetop. Very good.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Alison

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2009

Excellent mushroom flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Celia's Mommy

Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2009

Absolutely wonderful. We just started eating whole grains and will make this again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AkCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Byrdhouse Mushroom Barley Pilaf

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!