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Reviewed: Jun. 9, 2008

This was a nice, easy, healthy option for dinner. I made a few adjustments...added some cooked chicken, procini mushrooms, corn and some baby spinach. I thought it could have had some more flavour, but hubby liked it and had seconds :-) Good option for getting some different grains into the diet.

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GKT

	Home Town: Sydney, New South Wales, Australia
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Reviewed: Apr. 25, 2008

This was very flavorful and hearty. I used coconut oil instead of butter, fresh basil, and veg broth. After 45 min, I still had a lot of liquid left (still learning to adjust for altitude), so I simmered it the rest of the way on the stove. This will be a great winter dish--next time, I'll make it in the slow cooker and use hulled barley (which takes forever to cook but is a more complete grain and therefore higher in nutrients).

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Apr. 9, 2008

If you enjoy barley (an under used and under rated grain) this is an excellent recipe. I used chicken with skin, browned it in a little olive oil with garlic powder, seasoning salt, and onion powder then put fresh mushrooms in the pot. My husband ate this and went back for seconds and thirds. This is a little bit more work than a lot of casseroles but well worth the effort.

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Quilts2


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Reviewed: Apr. 8, 2008

This was fantastic! I will be making this again soon. Barley is so good for you and this recipe had a wonderful complex flavor but not overpowering. It was great heated up the next day for lunch. Everyone in our house raved about this!

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sanzoe

	Cooking Level: Intermediate Living In: Minnetonka, Minnesota, USA
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Reviewed: Apr. 6, 2008

Great warm belly food! So tasty, even good eaten as cold leftovers!

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NYJEN

	Cooking Level: Expert Home Town: New Rochelle, New York, USA Living In: Saugerties, New York, USA
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Reviewed: Apr. 4, 2008

This is delicious!!! I have only ever had barley in soup so I wasn't sure what to expect. It is absolutely delicious. I served it with roasted chicken and corn. It has all the flavor of a good rice dish but doesn't taste as starchy. Plus, there is lots of fiber. I will make this again and again! It made the whole house smell great. Thanks for the recipe.

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iceemama

	Cooking Level: Expert Living In: Houston, Texas, USA
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Reviewed: Apr. 1, 2008

Sooooo good! Thanks SunnyByrd! My husband and I loved it! I did not change a thing! It is a versatile dish that can be enhanced by so many things. Thank you again!! Delicious!

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5galsandadad

	Cooking Level: Intermediate Home Town: Merrick, New York, USA Living In: Richmond, Virginia, USA
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Reviewed: Mar. 27, 2008

Wow!! So I have had barley maybe three times in my life and this was so good..I will make again and again. I mad it to go with steaks so I used beef broth in place of the chicken and it was so good!! Can't wait to try this with chicken:) Thank you Sunny!!

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gina brown

	Cooking Level: Expert Living In: Adrian, Michigan, USA
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Reviewed: Mar. 9, 2008

Love it! I used shallots instead of onions, half shiitake and half baby bella mushrooms, and added some thyme and sage. Served with roasted chicken and spinach. Nice change from the usual rotation of potato, rice or pasta sides, and nice to have another way to use barley other than soup! Thanks for sharing!

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Christine M

	Cooking Level: Intermediate Home Town: Hopedale, Massachusetts, USA Living In: Holden, Massachusetts, USA
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Reviewed: Feb. 26, 2008

Excellent!! I don't rate many things 5 stars, but this was great! Loved the basil in this. The only change I made was to use half butter and half olive oil. Had to, my fiance is watching his weight and cholesterol. Will make again and again! Thanks so much for sharing the recipe. One last thing, my 15 month old loved it too so it's a keeper!

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MATTSBELLY

	Cooking Level: Intermediate Home Town: West Chester, Pennsylvania, USA
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