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: May 7, 2009

This was sooooooo good! I did not use mushrooms because of personal preference. This one is a keeper.

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sandra

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Reviewed: Mar. 5, 2009

Wow, this was so good. I left out the mushrooms but followed the recipe the rest of the way and we all enjoyed it! THX

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Living In: Hamilton, Ontario, Canada

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Reviewed: Dec. 14, 2008

This dish is awesome. I used vegetable stock instead of water and omitted the powdered beef bouillon. I also left out the canned mushrooms as I don't really like them and didn't have any fresh on hand. Instead of using green onions I used a medium sweet vidalia onion. I had never thought about browning the barley before I cooked it, but wow what a great new taste. I should have realized that as most things taste better browned....onions, etc. I browned the onions with the barley. This is FABULOUS and I'm so excited to find a barley dish that isn't soup ! LOL

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Prissz

Cooking Level: Expert

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Reviewed: Sep. 13, 2008

I made this as a side with my dinner one night it was absolutely delicious!!!!

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Jessica Lynn

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Reviewed: Jul. 29, 2008

I follow Weight Watchers core program and this is totally core. I'm trying out different foods and barley was on my list, so I made this recipe, with no changes. It was AWESOME, loved it !

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janmarhen

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Reviewed: Apr. 17, 2008

Surprisingly rich flavor. Very easy to make. I give it a 4 because not everyone at my house loved it as much as I, but everyone did like it.

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Wendi

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Reviewed: Nov. 24, 2007

so easy.

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aminalgo

Cooking Level: Intermediate

Home Town: Barberton, Ohio, USA

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Reviewed: Oct. 8, 2007

All I can say is awesome. This recipe is quick to prepare, hearty and most of all, tastes great! I used shitake mushrooms and added 2 cloves of garlic and WOW, I should have made double the recipe. Tip, watch and stir mixture occasionaaly, mine took about 35-40 minutes, not 50. I will continue to make this. Thanks so much for the recipe.

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daveycooks

Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA

Living In: Hawthorne, New Jersey, USA

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Reviewed: May 20, 2007

very good. it took longer than 50 minutes for my barley to evaporate all of the water/broth though. good flavor and pretty with the bits of onion. i used fresh mushrooms which didn't alter the recipe.

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pickycook

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Reviewed: Mar. 19, 2007

This dish was great. I left out the mushrooms and added crushed garlic because of personal preferences, but it turned out perfectly. My whole family loved it. It took less time than to bake than noted. Just make sure you take it out when the water is absorbed or it will probably burn or turn to mush. This dish will become a staple in my diet.

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