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.

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TORA.V

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sugar Land, Texas, USA

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Reviewed: Jun. 14, 2009

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

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MK!

Cooking Level: Beginning

Living In: Edison, New Jersey, USA

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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!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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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.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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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!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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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!

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senna

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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!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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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!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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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!

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PEGGYSTEELE

Cooking Level: Expert

Home Town: Clifton, New Jersey, USA

Living In: Bradenton, Florida, USA

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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+!!!!

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Geppetto DeVitis

Cooking Level: Professional

Home Town: Akron, Ohio, USA

Living In: Los Angeles, California, USA

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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.

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Mellie

Cooking Level: Beginning

Home Town: Wasilla, Alaska, USA

Living In: Anchorage, Alaska, USA

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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!

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MOXYPAULIE

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 17, 2009

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

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SCHUTZIEQ

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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.

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handbanana

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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.

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insf

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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.

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Alison

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Reviewed: Jan. 22, 2009

Excellent mushroom flavor.

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Celia's Mommy

Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

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Reviewed: Jan. 20, 2009

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

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AkCook

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Reviewed: Oct. 27, 2008

FANTASTIC!!!!! This was soooo delicious! I would give it 10 stars if I could! I sauted the onion, garlic and mushrooms in about 2 tbsp. of olive oil instead of butter and made the whole thing on my stovetop! It was infused with so much flavor and the barley had a really nice chewieness to it. You can substitute rice for the barley - but I like using barely as it is a more complex grain than rice. I will definitely come back to this recipe over and over again! Thanx SunnyByrd! (By the way I love your pics! I'm a big fan of yours! Keep the great recipes - and photo shots coming!!!)

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Oct. 22, 2008

Really good! I do love barley and this was just so satisfying. I did use half butter and half olive oil...other than that everthing stayed the same. Will definately make again.....maybe some thyme next time....another spice that goes great with mushrooms....thanks!

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