Reviewed: Aug. 6, 2007

This recipe has a lot of flavor and it is one of my favorite vegetarian dishes.

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Reviewer:

Reviewed: Mar. 6, 2007

Love it! I followed many of the other suggestions. I cooked the barley first in chicken broth istead of veggie broth. Then I set it aside and cooked the veggies and substitued water chesnuts for celery. Once the veggies were done and I added them to the barley at the same time as the white beans. Then I let them all warm up together and added some salt and pepper. It was enjoyed by everyone at our table!

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Reviewer:

Chandra

Cooking Level: Intermediate

Home Town: Goddard, Kansas, USA

Living In: Wichita, Kansas, USA

Reviewed: Feb. 15, 2007

This is an awesome recipe. I will sometimes add more vegetable broth than called for and let it simmer down longer for even more flavor. My husband can't get enough of this one. Great veggie recipe.

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Reviewer:

Jeannine

Cooking Level: Intermediate

Home Town: Sycamore, Ohio, USA

Living In: West Chester, Pennsylvania, USA

Reviewed: Jan. 29, 2007

This was nice and hearty. I made it with dried red lentils instead of beans, and it added a nice texture. I also added sea salt and pepper. I'll try it next time with the white beans.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Jan. 15, 2007

Yum. Added shredded carrots and some chopped spinach, a few more seasonings. Very good and nicely filling lunch. Nuked well at work.

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Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

Reviewed: Dec. 23, 2006

Wonderful taste and easy to make. I added more veggie broth and made a soup out of it. Turned out great and my family loved it. Next time I will use the amount of broth indicated in the recipe and see how we all like it.

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Reviewer:

mary w

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

Reviewed: Dec. 20, 2006

DELICIOUS! I had beech mushrooms fresh from the farmer’s market and was looking for a healthy dish for them. Most of the mushroom recipes on here include meat or are filled with cream soup/cheeses. I added a diced sweet potato, sauteeing it a bit first, and then followed the recipe as written. I did use quick cooking barley and cut the broth to 1 cup to accommodate. And I salted and peppered and added some cayenne for a bit of heat. Don’t overcook the veggy base, though: it can become too mushy if you do. Thanks for a great healthy dinner!

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Reviewer:

SNOWCROFT

Home Town: Huntsville, Alabama, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 10, 2006

Barley plus mushrooms equals tasty delicious. I sauteed all the ingredients on the stove and then transferred everything to a baking dish and cooked it the rest of the way in the oven so I didn't have to keep watching and stirring. I cooked it for an hour and fifteen minutes at 375 degrees and it came out perfectly.

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Reviewer:

j_marie330

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 1, 2006

Very good. I did things a little out of order and it turned out great. First I sauteed onions and garlic, then added the shrooms. After that cooked I took it off the heat and did the rest. At the very last minute I added the veggies with fresh spinach to the barley mixture. That way nothing was overcooked. I chopped up tomatoes and cheese and served it all in whole wheat tortillas. Very tasty and so healthy!

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Reviewer:

deesnyder

Cooking Level: Intermediate

Reviewed: Jul. 25, 2006

Loved this recipe. Even my meat loving dinner guests enjoyed this. I am always looking for new whole grain dishes that don't taste like they are just healthy but not delicious!

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