Reviewed: May 10, 2012

I love this. thanks for sharing a really good recipe!

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Reviewer:

KdonnRN

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

This was fabulous! I had picked up some Asian pressed barley at the International Marketplace, and after doing an internet search for a recipe, I just decided to use it in this one. It came out great! I halved the recipe since there were only two of us and it didn't seem to affect the outcome at all. Very, very good recipe. Thanks, SunnyByrd!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Jan. 1, 2012

This is the BEST Barley Pilaf I've ever tasted. Absolutely delicious. I needed to cook the full hour for 6 servings, although I had a bit less than called for mushrooms and a bit more onion. I might ease up on the butter a bit - it was definitely "pooling" a bit in the pot when cooked.

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Reviewer:

KarenNOVA

Reviewed: Nov. 28, 2011

Soooo good, and perfectly comforting on this chilly November evening. The only thing I did differently was to stir in about 1/2 C of cheese at the end with the parsley. That made it creamy and delicious! Next time I might try to cut down on the butter a bit but otherwise this is a keeper. A nice way to get some variety on whole grains. One tip - don't use quick cooking barley or the grain/liquid ratio will be off.

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Reviewer:

JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

Reviewed: Nov. 6, 2011

OMG!! This was so good. I will definately do over. I did exactly as receipe called for except for the sherry. I didn't have so I used port instead.

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Reviewer:

MABELLA

Reviewed: Oct. 16, 2011

I've been wanting to try Sunny's barley pilaf for two years! Why did I wait?!!! It is delicious! I scaled it down to three servings as it's just the two of us. I used my own smoked chicken stock and followed the recipe to a "T" except for cooking on the stovetop rather than baking. It took 50 minutes and then I let it "rest" covered on the stove. Thanks, Sunny, for this winning recipe!

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Reviewer:

Cathy Myers

Cooking Level: Intermediate

Home Town: Newport Beach, California, USA

Living In: Crestline, California, USA

Reviewed: Sep. 24, 2011

Great recipe. So easy and yummy. Very good leftover.

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Reviewer:

Andrealikestocook

Living In: Halifax, Nova Scotia, Canada

Reviewed: Sep. 1, 2011

Thank you Sunny! Awesome. Wonderfully different. I used beef broth and shitakes. Outstanding.

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Reviewer:

Peach822

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Mar. 23, 2011

Wow!! I had never made barley before in anything but soup and this really transformed barley from a background player to a real star for me! This had such a delicious earthiness to it that my husband and I adored. It reheated the next day beautifully and this will become a staple for me. It called for Pearl Barley, and I'm not sure if that is what I used or not. I used bulk organic barley from Whole Foods, and it took a little longer to cook than the recipe stated. Also, I wouldn't substitute the fresh parsley for dried in this since it added a touch of fresh and bright to an otherwise brown and earthy dish.

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Reviewer:

soon2bmrsdmh

Cooking Level: Intermediate

Reviewed: Mar. 22, 2011

What a nice change of pace after having only ever trying barley in soups. This was very filling- I followed the recipe ingredients exactly, but did cook on stove top- making it quicker. I like the chewiness of the barley and the meaty-flavor of the mushrooms. I found that this made my blood sugar more even throughout the evening- a plus for those of us who are diabetic.

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