Barley Bake

I’ve made this at least a dozen times. It is fabulous. I’ve made various substitutions…beef, chicken, or mushroom broth. Changed or omitted the nuts. Different vegetables depending on what’s around and it’s Always terrific. Just keep the barley to broth scale the same. So healthy!

This was delicious! I used chicken broth instead of veggie broth and added chickpeas. Whole family loved it. I will be making this again!

This had a great flavor- mellow and tasty.

Love this recipe ! Healthy & amazing.

I followed the recipe except I used beef broth because I was serving with cube steaks. This was easy and delicious. What a surprise!

Needed salt.

Forgot about the parsley, but it was still excellent! Cooked ingredients in pan first then baked in bowl for 1 hour 15 min. Love it! (Used 10 min barley from Trader Joe’s.)

Delicious!!!!! I made it just as the recipe directed only adding more mushrooms. I will definitely make this again!

Delicious. I used roasted sunflower seeds. The crunchy seeds are a great idea.

We made this for Thanksgiving, it was delicious! We doubled the mushrooms but they were still not noticeable. Next time we will add more.

I usually add two packages of mushrooms and a grated carrot. I’ve also added kale/spinach. This meal is always a winner. Barley is underrated!

In an effort to sneak some vegetables in my diet, I added about a cup of frozen peas to this recipe and cut back on the broth just a bit to compensate for any additional moisture they would add. While the peas came out a bit discolored, the bake overall was fantastic! I would recommend holding off on half or all of the parsley until after baking, otherwise it becomes discolored and somewhat tasteless.

Let’s see. I left out the mushrooms and onions because I was using this to top off Nat’s Shrimp and Veggie Zucchini Boats (from this site) and there were already plenty of mushrooms and onions in the boats. I used macadamia instead of pine nuts because I can’t afford pine nuts. This turned out very well and made a great addition to the boats.

Let’s see. I left out the mushrooms and onions because I was using this to top off Nat’s Shrimp and Veggie Zucchini Boats (from this site) and there were already plenty of mushrooms and onions in the boats. I used macadamia instead of pine nuts because I can’t afford pine nuts. This turned out very well and made a great addition to the boats.

This recipe was delicious. I really enjoyed it with the pine nuts and mushrooms. I also substituted the vegetable broth with chicken broth and fresh parsley with dried parsley only because that is what I had on hand. Must try recipe.

Delicious recipe that is always a hit with dinner guest. I make it often.

Made it as written – boring….. heated it back up in a 1/2 cup of white wine, much better. Next time will replace half the liquid with a white wine. Now up to 4 stars

This was sooooo good, on my gosh! I loved it so much, I wish my family felt the same. Not that they didn’t like it, but it was okay for them. I was glad there were more leftovers for me. My favorite way to use barley. I used chicken broth and there was a bit too much of chicken flavor, but otherwise it was great. Will be a staple for me!

Delicious just as written! Next time I’ll use a little more mushrooms though–probably 3 Portobello caps.

I found this when looking for a recipe with barley after reading about its nutritional qualities. I omit the mushrooms and onion (I prefer raw onion to cooked). I also use Smart Balance as opposed to butter to brown the barley and pine nuts and it turns out fine. I love this dish! This is now a staple in my side dish arsenal.

Used chicken stock, added thyme, garlic, and cherry tomatoes. Used zucchini and carrots because I didn’t have mushrooms. Doubled the salt and it was still a bit bland. It’s missing something but I don’t know what. Liked the texture. Cooked covered for first hour. Husband loved it. Lots of leftovers, but I didn’t check the servings when I looked at it, so I shouldn’t have been surprised. Overall okay.