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This is a good base to start with, but I think that I will make some changes the next time I make this, such as adding some fresh basil to the dish to "kick" up the flavour. I did add in a carrot, used chicken stock for the vegetable stock and replaced the romano with parmesan as that was all I had. I only had flat leaf parsely on hand and I added that in as well. There were just 3 of us for dinner and we have over half of it left over, so the portions are quite large. All in all a good healthy recipe, thanks for posting Chia.

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Eldeevee January 23, 2009

I made this for dinner last night and it was a hit. I used canned diced tomatoes and didn't add the mushrooms just because we were having grilled Portabella caps as a side. I was also out of white wine so I omitted that. Turned out great. I did have to add more salt, pepper and garlic to suit our tastes and the barely still had a bit of a bite to it but I actually cooked it significantly longer than the recipe called for and I finally just said it was time to eat. Already planning on what veggies I should use next time. Very good, thank you chia.

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Bekah49036 January 13, 2009

This is a nice alternative to using italian rice in your typical risotto. I like the use of peas, tomatoes, and mushrooms. But I have to agree with other raters that it lacked a kick. It wasn't as creamy as risotto, but a nice way to incorporate barley and veggies for a side dish.

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Eat! Eat! You're skin and bones! January 12, 2009

This was a pretty good side dish. I think it needs a little something extra for a little kick, but it's a very good start and one I can change around a bit to go with different dishes. Very good base recipe. Thanks!

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pixieglenn August 25, 2008

This was a lovely meal for us tonight, even DD polished off a whole bowl full. I used dehydrated mushrooms (a mix of morels, porcini, portabella, shiitake and oyster mushrooms) which I soaked first, then added the soak water to my veggie stock. I also used hulled barley rather than pearled barley, so it took a bit longer to cook and had a firmer bite. I also used a cheese mixture of parmesan, romano and smoked provolone, which melted nicely into the dish. Delicious! Thanks, Chia! Made for ZWT4.

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Susiecat too July 01, 2008

This is a great recipe for this much neglected grain. I was fresh out of vegetable stock so used some chicken stock. The results were terrific. Thank you, Chia, for this great recipe. I made this for the Chic Chefs during Zaar World Tour 4.

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Julie3551 June 15, 2008

This recipe is delicious and creamy. It would be wonderful to serve as a side instead of rice. I made it as written except for using chicken stock rather than vegetable stock. Made for ZWT4 Risotto Challenge.

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Dreamer in Ontario June 07, 2008

has a lot of great flavors just needs a little more gravy (since I am not sure creamyness is a word) but over all the flavors are very good! Made for ZWT

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Ravenseyes June 03, 2008

delicious! i used veggie stock, a carrot instead of mushrooms and pecorino romano which gave it amazing flavor. ill definitely be making this again.

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lpoggiali September 14, 2007

I'm trying to work more barley into our diets and thought that I would try this one. Excellent. I used chicken broth and added a chopped carrot. Next time I will try it with beef broth. Thanks for sharing.

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Andrea in NH July 16, 2007
barley risotto