Reviewed: May 9, 2009

I left out the cabbage, mushrooms & basil. I added more liquid & a bit of cayenne pepper and wow did that kick it up - excellent! I'll play with it some more, I love it. I didn't even know I liked barley.

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

Reviewer:

MOPTOPLISA

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

Reviewed: Mar. 31, 2009

Comfort food at it's best!!! Need I say more?

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

Reviewer:

sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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

Reviewed: Jan. 24, 2009

This is the best barley side dish I have ever had. I stir fried the vegetables, barley & seasonings, then added the liquid and tossed it all in my rice cooker. It was wonderful but I did need to add a bit more water before the end of cooking time.

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

Reviewer:

PattyL

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

Reviewed: Jun. 2, 2008

An easy and filling dish. I like to add a can of beans, any type.

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

Reviewer:

Cooking Level: Intermediate

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

Reviewed: Mar. 2, 2008

This dish was excellent and best of all very simple. I used coleslaw mix to simplify things and it worked great. The family really enjoyed this.

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

Reviewer:

Klayski

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

Reviewed: Mar. 2, 2008

Boy, my husband and I really like this one! Things I did differently: used olive oil in the place of the vegetable oil, and added an 8 oz. can of sliced mushrooms and a cup of diced fresh tomatoes to use up some stuff I had on hand. Also, I used 3 cups broth instead of 2.5 cups, as I am at high altitude, and it came out perfect. This will be one I use over and over!

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

Reviewer:

clemery

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

Reviewed: Jan. 23, 2008

Versatile recipe. Good the way it is, but I didn't have some ingredients so I made it beef-based with beef broth. Used thyme and rosemary herbs instead. A dash of Worchestershire and tomato ketchup to round out flavors. Great substitute for rice dishes. Lower on the glycemic index.

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

Reviewer:

hope03

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Corona, California, USA

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

Reviewed: Jan. 15, 2008

This was good. I added toasted chopped almonds, raisins, and a few chopped fresh herbs, and stirred them in towards the end of the cook time with the peppers (I like mine a bit crunchier.) Healthy, hearty, good. Served with parmesan tilapia from this site.

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

Reviewer:

Yummum

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

Reviewed: Oct. 22, 2007

I finally got around to making this recipe this weekend and despite my initial reservations about combining cabbage and mushrooms together (I don't know why but, in my mind, this seems a bit of an odd combo) it turned out absolutely FANTASTIC! I made the recipe exactly as instructed. The barley cooked perfectly--thank you for sharing this recipe. It is a nice change from rice.

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