Oh so very delicious! I've never cooked any barley before, although I've wanted to for some time... My husband and I both thought it was absolutely wonderful, I know I'll be making this quite often! I also added a ladle full of the mushroom liquid (from re-hydrating them) for an extra mushroom flavour boost. Thanks so much for posting this fabulous recipe :)
This is fabulous!!! I loved this!!!The only changes that I made was to chop the celery and carrots, I used baby bellas and I sprinkled with fresh parmesan cheese. I also used chicken broth as I didnt have vegetable broth. I covered the orzotto toward the end of cooking cause some of my barley was still a bit hard and it worked great!! My 6 year old is on his 2nd bowl as I type!!! Thanks for posting!!! This will be made again!!!
A really enjoyable, hearty meal, and very straightforward to make. Its the first time I'd used pearl barley and I loved the satisfying, texture of the big, plump grains; as a small adaptation to my taste, I think I'll stir in some parmesan into the rizotto next time to boost the savouriness a little.
Caroline, This was great. I really like both pearl barley and mushrooms, so what a great solution! I don't think that the serving size is small at all. I scaled down the recipe because I didn't have enough mushrooms, and still it was more than enough for DH and I to have as a main course.