I did mine with white wine used pearl & black barley & a mushroom stock.... (a mix of mushroom stalks & dried shiitakes) HEAVEN!!
Earthy Yumminess This was a great way to use up the barley in my pantry which I don't cook all that often. It's a humble but tasty dish--has the mouth feel of an arborio rice risotto but much earthier in flavor. I found the serving size filling--had it for lunch today--but now it's 2 hours later and I'm hungry. Probably should have eaten something with it. I added some frozen peas to amp up the veggies. Can't believe how a huge pile of greens can wilt down to almost nothing--blows me away every time. I see this as a great weekday dish and I think it's a recipe that can be played with. I was wishing I had a red pepper because I think that would add some more eye appeal and a compatible flavor. I also want to try it with beef broth which is always a good partner to barley. Pros: High fiber Cons: Constant attending
Rich and Tasty I substituted kale for the arugula and skipped the water and cheese (I have issues with cheese) while adding additional wine. Also I threw in some oregano and rosemary in a fit of whimsy. Absolutely lovely. It's now on my list of comfort foods. I made the full batch even though I'm only cooking for one. I put the rest in individual containers and freezed them for future meals. Very convenient. I highly recommend this recipe. Pros: Healthy and Flavourful Cons: NULL
Really Really Good!!! This recipe is awesome! I actually made it using 1/2 recipe as it's just me! And I used quinoa instead of barley because my local grocery store didn't seem to have barley or I just didn't know where it was... I will DEFINITELY make this again! SO good! Pros: Flavor ease
Fabulous This is so full of nutrients is very tasty and is a welcome change to eating rice pasta etc... It's not often that I find a recipe that I want to make again and again. This one is definitely a keeper. Pros: Healthy and tasty. Cons: It is hands on.
Pretty Good I used arborio rice instead of the barley...and that may have been a mistake. I found the flavors to be bland and the ingredients mushy. Although I appreciate using mushrooms as a meat I have to say I feel like the recipe was missing something like a meat.
Fantastic dish! Risotta is always labor intensive but this is one version that is definitely worth the effort. Meaty flavorful and very filling. Really really good! It looks beautiful too. Great dish for dinner parties too. One tip: while cooking this I thought it wasn't seasoned enough. I almost added salt but thankfully I didn't. I hadn't taken the broth I was adding into consideration. Never did need to add salt. Also be careful not to have the flame up too high otherwise the barley won't absorb as much liquid.
I substituted Israel couscous for the barley (which I too could not find in local stores) otherwise made it as described and was a wonderful filling winter dinner. Thought I would have leftovers but husband and I finished it off. Agree with other reviewers that adding some spices next time will liven this up but it was nevertheless delicious!
Great dish! I used white wine instead of red omitted the balsamic at the end added Romano & Parmesan cheeses & it was fabulous! I had no idea that barley could be cooked like arborio. Will definitely make again! Pros: Tasty filling winter Cons: Labor intensive
