Reviewed: Nov. 24, 2009

I liked the idea of this more than actually eating it. It leaves alot to to the imagination, definintely missing stuff :(

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RotorTrash

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 13, 2009

it is very important that this be covered! the first time i made this, i did not cover it since my favorite baking dish does not have a lid. the top surface turned out hard and chewy. the second time i covered it with foil and it was perfect!

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genghis

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Reviewed: May 25, 2009

Different and delicious. Following reviewers advice, I sauteed two cloves of garlic along with the onion and mushrooms, added a pinch of basil and thyme along with the parsley, used olive oil instead of butter and cooked it the entire time on the stove top. The kids gobbled this up.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Jan. 18, 2009

Fantastic! I make the whole thing on the stove top. I use olive oil instead of butter and add both parsley and basil at the end - FANTASTIC!

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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: Sep. 21, 2008

Thank you for this quick and easy side dish!! We didn't change much other than I added just as much salt as I add to our rice when it's cooking, and I just eyeball that in the palm of my hand, so I don't know if it was more or less than the recipe called for. We'll definitely add celery next time as others suggested. My two year old even loved this!! Thanks again!

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merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 17, 2008

This was my first time making barley. It seemed like it never really got tender. My husband really liked it. I liked it too, but just thought it was crunchier than it should have been and I cooked it for almost 2 hours! Next time I'll pre-soak the barley and maybe I'll like it better.

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Parie

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Living In: Columbus, Indiana, USA

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Reviewed: May 8, 2008

Awesome, easy, and versatile - I can see a lot of variation potential here. The only variation I made the first time through was to add 150% as many mushrooms, just because I love them.

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DAYOFSUN

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Reviewed: Feb. 20, 2008

Excellent as is! Easy, hands-free and healthy.

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LEXY1

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Reviewed: Nov. 8, 2007

My Dad and I really enjoyed this. I used beef broth rather than chicken bouillon since I was serving this with beef. I also sauteed some garlic with the onions and mushrooms. It was a bit bland, so next time I'll add more salt and pepper.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Oct. 23, 2007

I really like this. My husband, who loves barley in soup, thought it was only so-so. We both agree it's on the bland side. I'll make it again, but I'll add some garlic and thyme. Mine took about 45 minutes to cook.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

We made added more mushrooms. Very good recipe.

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uspsfanalan

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Reviewed: Apr. 5, 2007

I'm always on the hunt for alternative sides to white rice and potatoes. This is delicious!!! I made no changes, except lessening the cooking time, and this came out perfectly, with raves from the whole family. Thanks!

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Mollycurls77

Cooking Level: Expert

Home Town: Bridgewater, Nova Scotia, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Feb. 13, 2007

I love this dish. It's a great healthy addition to my family's repertoire and goes well with chicken, beef or pork...also stands alone as a nice meatless dish. Haven't served it wtih fish, so you're on your own for that. I love to throw in a bit of celery as well and often use actual chicken broth instead of granules. This one is here to stay.

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