recipe reviews for:

Onion Barley Casserole

“MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish. --Elaine Kremenak Grants Pass, Oregon”

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Reviewed: Mar. 25, 2012

very good and filing! it got a bitdried out in the oven so I added more water but could be that oven temps are different. next time i will try it with chicken bullion - great side - will use again.

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losingitinpa

Reviewed: Mar. 11, 2012

it was ok. buttons already soggy and soggier after cooking in broth. barley was a little chewy; not sure if just not cooked long enough. overall flavorpretty good.

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pachicagirl

Reviewed: Aug. 21, 2011

So good! Even my anti-health-food husband said, "I revise my earlier disdain," and went back for thirds!

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1 user found this review helpful

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ShellyD

Reviewed: Apr. 14, 2011

I realize this recipe is supposed to be pretty basic, but it was just too bland. Definitely needs some doctoring up! Of course, the imagination is the limit when it comes to what could be added here.

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MMMICHELLE

Reviewed: Mar. 16, 2011

So delicious and wholesome! Followed the recipe exactly. Turned oven off and let sit while I finished grilling. FANTASTIC!!!

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Reviewed: Jan. 25, 2011

After reading the reviews I decided to make this with some alterations. I only had instant barley so mine only took about 20 mins to cook. I browned the barley along with 1/2 a white onion and 1/2 a celery rib, both finely chopped as will as 3 cloves of garlic. Instead of water I used chicken stock. I added about 1 cup of thinly sliced baby bellas and a dash of cumin. This was my 1st attempt at making barely and I really enjoyed it.

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JESSICA D.

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 21, 2011

This is a very good recipe. I used beef broth which the barley absorbed giving the dish a rich, beefy flavor. I could have used it as the main dish. I also used fresh mushrooms because that is what I had on hand. The mushrooms were sautéed in butter prior to my adding to the barley. Delicious.

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Deb C

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Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jan. 11, 2011

Great way to cook barley! I substituted leek for the green onion and used fresh mushrooms because that's what I had on hand, sauteeing them along with the barley before adding the broth.

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tracylynn

Reviewed: Oct. 23, 2010

Very delicious. I used vegetable broth in place of the water and beef bullion. Definitely would make it again. Add parsley when serving for color.

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LBARB001

Cooking Level: Intermediate

Reviewed: Sep. 15, 2010

For something with so few ingredients, this is delicious! I was hesitant to try it because it just didn't sound like it would taste good, but with all the good reviews I decided to give it a try. Instead of water, I used low sodium veggie broth. I also sauteed the onion and mushrooms with a little garlic before baking it all in a casserole dish (I upped the servings to 6 to feed my family). Kids loved it. Served as a main dish with a veggie side....easy weeknight meal!

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