By chia on December 09, 2002
Photo by Susiecat too
Photo by Susiecat too
"this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled"
Serving Size: 1 (205 g)
Servings Per Recipe: 4
"Oh My gosh , This is really good Risotto, We love barley but had never had it fixed this way. It does make a lot for two or three people. Will have a good lunch. Recipe is a Keeper, thank you Chia."
"I enjoyed the varying tastes and textures in this. This was also the first time I have eaten barley as a main ingredient-usually I have used it as a complement to soups and stews. This was a nice change and was quite enjoyable. Thanks!"
"Was looking for a side dish to replace rice. This one is definitely a keeper! I followed the recipe and added chopped carrots as other reviewers had suggested. I didn't have mushrooms on hand and I added Rotel diced tomatoes with chili peppers to kick up the flavor. Will definitely make this again. This did make a lot so plan on lots of leftovers."
"Love it! I didn't use mushrooms (ingredient in entrée) or tomato (didn't have) and used Parmesan (what I had). I put a few leaves of sage in and some dried basil with the liquid and the flavor was great. This was the first time I cooked barley, and knew I was eating barley, and it was great! I will certainly make again. Thanks!!!"
"This is SO good. I omitted the white wine because I never have it on hand. I used about 1 1/2 cups of shredded parmesan/romano cheese, and it made for a great, creamy consistency. This stuff is fantastic, and will be a great way to use up random vegetables. Thanks!"
"Wonderful!!! I used red wine because that's what I had open. So easy, and a nice main when my husband isn't here to complain that there isn't any meat! Little does he know he'll be getting it for lunch tomorrow, it does make alot. Doubled the mushrooms to use up the whole pkg and used lots of parmesan to give it a nice rich flavour. Thanks for posting!"
"Nice way to use barley, lots of possibilities to add different things. Very healthy and inexpensive, makes a lot too."
"Very good! Made a lot more than I expected. With a little chicken thrown in this would easily be an entire meal! Will definitely make again. Thank you!"
"Tried this recipe last night and the whole family loved it. This is one to add to my often used recipe box. Thanks"
"Excellent recipe! Barley is one of my favorite grains, and I was so excited to try this. I loved how the barley stayed a bit chewy. I ran out of peas so I added in a small chopped carrot too, which worked perfectly. I added some dried basil to enhance the flavor as well. I think I'll try this again with different veggie combinations. Thanks for sharing!"
"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."
"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."
"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."
"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!"
"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."
"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."
"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."
"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"
"delicious! i used veggie stock, a carrot instead of mushrooms and pecorino romano which gave it amazing flavor. ill definitely be making this again."
"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."