Reviewed: Mar. 4, 2012

This is good! It's a little bit bland, so I added some garlic, per the suggestions of other reviewers.

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1 user found this review helpful

Reviewer:

QuantumLeek

Cooking Level: Expert

Reviewed: Nov. 6, 2011

Delicious! I used 8 ounces of fresh mushrooms and sautéed two cloves of minced garlic. It was fine with a tablespoon of dried parsley. Lastly; I used quick cook barley and only cooked for 45 minutes.

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3 users found this review helpful

Reviewer:

SallyLou

Cooking Level: Intermediate

Home Town: Blair, Nebraska, USA

Reviewed: Oct. 23, 2011

This is really good! Much better than I expected! I was looking for something other than a rice side dish, and I changed this recipe to suit what I had on hand. Used low sodium chicken broth, didn't use mushrooms as I forgot to buy them at the store, 1/4 tsp garlic powder, 1/4 tsp Old Bay instead of salt, 1/2 tsp dried parsley. Baked for 80 minutes or so, then took it out the oven, added about 1/4 cup more chicken stock, maybe less, and 1/4 c of grated parmesan cheese, then back in the oven for about 10 minutes or so. This was super flavourful, creamy, and delicious! Even my husband and 3 year old loved it, my son is asking for barley again today! I tasted it before addding the parmesan cheese, and it was amazing before my addition. I will definately make this again! Thanks so much for the recipe!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

Reviewed: May 19, 2011

I started this on the stove then cooked on low in my slow cooker for about 4 hours. Turned out very creamy and delicious! I did add some garlic, more mushrooms, thyme and white pepper as the recipe looked a bit bland as written.

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5 users found this review helpful

Reviewer:

sarahlou

Reviewed: May 2, 2011

I've never cooked barley before, so was not sure what to expect. This recipe was soooo easy, yet tasted so good! I will be making this again and again in the future. I think it also lends well to experimentation, I'm sure you could add this or that to it and it would still be just yummy.

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2 users found this review helpful

Reviewer:

MommaB2Three

Reviewed: Mar. 26, 2011

Nice base recipe that I've made a few times now. Good as is, but I up the amount of mushrooms now and add some garlic. I also use quick cooking barley and halve the baking time. Works well changing the spices around to suit your meal and the leftovers keep very well.

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Reviewer:

JACQUES27

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 3, 2011

Our whole family really enjoyed this dish. I used "quick" barley- as that's what I had on hand. It reduced the cooking time by more than half. I was also heavy-handed with the mushrooms. Very tasty!

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4 users found this review helpful

Reviewer:

DianaB

Reviewed: Jan. 18, 2011

It's pretty tasty. It's a nice change from barley soup.

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3 users found this review helpful

Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Jan. 2, 2011

This was delicious. A great change from rice or potatoes!

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Reviewer:

Roz W

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Reviewed: Dec. 4, 2010

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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1 user found this review helpful