Wow. I made this as a side last night and it was fantastic. I've been looking for different ways to use barley, other than soups, and this was perfect. I added left over chicken and 2T of chia. Next time I'm adding some mushrooms! Thanks for a wonderful dish.
I really liked this recipe. It made a really good side dish and then it made a really good lunch. The texture of everything was really good together. It would be a good side dish with almost anything. Very delicious and satisfying. Thanks for sharing!
This is a wonderful dish - pure comfort food that's healthy too! I don't care for onion so used chopped celery instead, otherwise made just as directed. Served as a meatless main dish, with some sauteed zucchini and a small salad, and enjoyed a hearty healthy meal - thanks for sharing the recipe!
I made this for National Soup Month in Zaar Holiday Tag. I made it in a 3 serving size and used 5 cups of chicken broth and doubled the seasonings ask for in that serving amount and simmered instead of baked it. I must say that it really makes a great soup. I had a small amount of leftover chicken breast in the fridge, less than 1/2 a cup, so I diced it up and tossed it in basically to use it up. As soup, the bit of chicken was a nice addition. This made a hearty, satisfying and tasty soup that even my picky DH ate a huge bowl of it. It looked like toni's pic except it was swimming in broth. A very good,and adaptable, recipe. Thanks for sharing ElaineAnn.
It looks fantastic and it tastes even better! Thank you for sharing.
Made & served this very tasty side dish as given in the recipe! We definitely enjoyed the combo of corn & barley & I'll be making this one again, maybe taking a tip from another reviewer or two & adding some of the shredded or chopped chicken breast that I always have in the freezer! This is one great keeper of a recipe! Thanks for sharing it! [Made & reviewed in the Best of 2011 tagging event]
What a great healthy recipe! I have the hardest time finding a good side for pulled pork, but I finally realized that it should be healthy and not macaroni & cheese-y. I could only find the Bob's Red Mill hull-less barley, so I pre-cooked it for 40 minutes and then continued the recipe. It came out soupy, but firmed up right away. Excellent recipe. So glad you posted it!
Very, very nice. Attractive, kid friendly, healthy, easy, & not the same-old-thing. Had to change cooking method as I was preparing dinner ahead. Cooked my barley (regular, not pearl) with low sodium chicken broth in the rice part of my steamer. Sauteed the rest on the stove with the herbs, (had only dried parsley) added the corn (partially frozen) and a bit of water to speed up the softening. Mixed with the barley when done and.. WOW. It was great. Will add to regular rotation.
Good, different side dish. Was a great use of barley, which I'm trying to add more of in my diet to mix it up a bit. Will make again!