Reviewed: Nov. 28, 2004

I made this recipe on Thanksgiving amongst my meat-eating wife and sister-in-law. It was savory and fast. The combination of grain and mushrooms reminded me of a risotto recipe I used to make. Next time, I'll add a green vegetable like asparagus.

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Reviewer:

Detroit Bill

Reviewed: Sep. 28, 2004

I added some chopped carrots along with celery & onions. Also, wrapped in a tortilla with cheese (as suggested) & froze the tortillas. Made a very tasty, quick, & healthy dinner later on.

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Reviewer:

qcc

Reviewed: Sep. 21, 2004

My husband found this dish to be rather bland. I think it could be spiced up with some jalapeno or a vegetable -- green pepper, broccoli, or ?? Definitely has potential to be a staple...

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Reviewer:

Krugs

Reviewed: Aug. 16, 2004

Great recipe but next time I would add salt and pepper and use 1 cup of barley instead of the 1/2 cup called for, it was a little soupy.

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Reviewer:

diane-tony

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Chateauguay, Quebec, Canada

Reviewed: Aug. 6, 2004

I give this recipe only a four because while I really loved it the first day I made it, it just wasn't very good as leftovers. Maybe it's just me. It was definitely good the first night. Worth it. Oh, and I put it in a tortilla with cheese as suggested. Delicious.

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Reviewer:

QUEENNMAB

Reviewed: May 10, 2004

This is an absolutely delicious dish, so easy to make, and economical. I made it about 4-5 weeks ago for the first time and have made it several times since because my husband really likes this one as much as I do.

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Reviewer:

PAMELA04

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: White Lake, Michigan, USA

Reviewed: May 6, 2004

Excellent, robust, hearty meal. Like others suggested, I used chicken broth in place of veggie broth. I used two cups of barley and had plenty of leftovers that froze very well. I also doubled the garlic (we're garlic lovers) and used vidalia onion. This is a keeper.

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Reviewer:

SCHMONA

Reviewed: Mar. 28, 2004

The first time I made this I made it as written and it was really good. Good texture, and subtle flavors and certainly filling. The second time I made it I threw in some leftover pork roast and a little soy sauce and WOW! The kids ate every last bit. This is now a part of our regular meal rotation. Thank you for a great recipe.

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Reviewer:

HEIDIDEIDI

Cooking Level: Expert

Reviewed: Mar. 21, 2004

This was incredible! I had never cooked with barley before, but this was a great recipe. Even my kids loved it. Will definitely make again.

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Reviewer:

KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Mar. 4, 2004

This is a great GOOD CARB recipe. Barley and beans are good carbs. Great for diabetics! You could add cubed chicken or turkey sausage for a one dish meal. You could also add tomato juice along with chicken stock. Thanks for a great recipe.

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