I didn't make this recipe yet, but it sounds soooo good. I read all the complaints about how time consuming it is, and was wondering could this be done in a crock pot???? Any suggestions???
In the cooking light book where this appears it hilariously says 45 min to prepare.. beginning to end it's a two hour process. That's not including cleanup. It's a fine casserole, but money and time are way underestimated. Would never make again.
Would you be able to quinoa instead of barley ?
This was just ok considering the time it takes to make. Family was so/so on it. I used fresh spinach and smoked gruyere. If I did make it again, I'd like to try it with brown rice instead of the barley.
Really did not care for this recipe at all. It just didn't work. The flavor of the barley overwhelmed the bacon and the sun dried tomatoes, which you really just couldn't taste. We have half of it left, but not even sure we're going to eat it for leftovers. Very disappointing. And yes it is true it takes a long time to cook, but that is not the reason for the 1 star review.
My husband (a die-hard meat & potatoes mid-west man) gave this a generous 3 and I gave it a 5 so I compromised and gave it a 4. I am a "flexatarian" who tries to eat meatless during the week but I thought, with the bacon, this might be a meal we could share. FORTUNATELY I decided to get a head start on the prepping of the recipe and I was so glad I did because YES it took a long time to put this together; I didn't read the recipe instructions until I was prepping everything....I guess my first clue that it was a risotto was the broth simmering. Anyway, the flavors are great but next time I may try just cooking the barley to see if it really makes a difference (and BTW I halved the recipe and didn't have a full cup of barley so also used some farro). I'll make this again (for me) - may or may not use the bacon and I might also try other grains, like all farro for instance.
New and different recipe; very nice. DH liked addition of bacon!
This recipe is phenomenal! Is it a risotto that takes forever? Yes. But it's well worth the effort. The flavors are cozy, hearty, and complex, and I love the chewy texture of the barley and mushrooms. I used 6 oz. fresh (wilted) spinach instead of 10 oz. frozen, and I used all baby bella mushrooms because that's what I could find. So good! I can't wait to eat leftovers for lunch tomorrow.
I'm also a vegetarian and mixed up the recipe a bit... I added carrots and zucchini as well and used vegetable broth. As everyone has been saying, it takes a long time to cook! I definitely will pre-cook the barley next time to save some time. It's not a bad recipe, just took a while!
This was very good, my boyfriend commented on it more than once during dinner. Again, I don't think it's fair to rate a recipe low because it "takes a long time" to make. Good food takes time to make and is a reward to enjoy after your labors. Yes it is like risotto, but the barley will cook longer once you put it in the oven with some broth. I cooked the barley about 30 min like risotto and cooked for the full 25--it was perfect. Also I cut down on the barley to 1 and 1/2 cups, didn't think we needed a week of leftovers.Otherwise I kept the recipe the same--very earthy and savory favors!
I loved the flavors is this casserole. My only problem with the recipe is the cooking time. The recipe states that the process of cooking the barley with the broth will take about 30 min. It took me 1 hr and 20 minutes! It was worth it, but next time I think I'll just simmer the barley and not bother standing over it. I also thought about soaking it ahead of time. It was really delicious though.
Really good. It's got of lot of really good stuff in it. I made it ahead just to adding/absorbing all the broth mixture. Before serving, I added the gruyere, tomatoes, etc. and then baked it. I used a 9 ounce package of fresh spinach that I sauteed and squeezed dry. Even as a recipe for 4 it was more than we could eat as a side dish to salmon.
I am a vegetarian who often tries to find a hearty mushroom dish for my meat-eating fiance. I omitted the bacon and used mushroom broth instead of beef. Very hearty for a Sunday night meal! It is time consuming, but is very good for a weekend or even a holiday side dish.
This is a wonderful recipe. I made it for Thanksgiving. It's worth the extra effort for a special occasion. Nice to have a recipe using narley.
I would agree with others that this is definitely a risotto and not worth the time it took to make the recipe. The flavor in the end was overwhelmingly barley. I will not make this again.
I realized, like another reviewer, that this is really a risotto. And this recipe is not worth standing and stirring at the stove for at least 45 minutes. The flavors in the recipe just aren't worth the effort. Overall edible but I wouldn't bother to make it again. A little disappointing since this recipe was in the casserole section of the magazine. One tip to shorten the cooking time is to pre-cook the barley for about 30 - 40 mins before starting the recipe. You will use more cooking liquid but it's much more convenient than stirring that entire time.
Great flavor, but I agree with the others. It is a time consuming recipe. This took almost 2 hours from start to finish. Wish I could find a way to make this recipe in less time.
One of the best dishes we have made this year. We substituted short grain brown rice. This recipe is a keeper.
This was very very time consuming. I am teaching my sons how to cook and this was on our list. I was surprised my son hung in there during the process. My explanation for the labor intensity of the recipe was that it took time to develop layers of flavor and umami. It worked out well. We both thought it was very good much like a risotto. So if you're up for a risotto you'll be fine with this one.
All the ingredients in this dish would make one believe its going to taste great. For some reason it just doesn't work. Not worth the time.
This is the first dish I have made from Cooking Light that I will throw out. I followed recipe exactly, and my husband and I both agreed the flavor was not something we wish to repeat. Too bad as I thought it would provide leftovers for another dinner and was time consuming to make.
It's tasty but it takes forever to cook. Don't make the mistake I did using hulled vs. pearl barley. Added an extra 30 minutes to an already epically long recipe. Also, for a small family I'd recommend a 1/2 recipe.
I was a bit dubious about the outcome since it took a lot of time and my organic barley seemed chewy ...but Voila! It was delicious, rich in flavor, good source of fiber and really satisfying and filling. It's worth the time when you get so much in terms of leftovers. I'll reheat with a little beef broth on the stovetop and then pop in the oven with more cheese on top. Good alternative if you want to cut back on meat and fits in with the Mark Bittman philosophy of using meat to season rather than making it the center piece. I would probably not serve to guests but will make again.
Tasty, but time consuming. A good meatless dish, just add salad to make a complete meal. I used fresh spinach, and it turned out fine.
Pretty time consuming but the results were very good. My husband loved it!
I found this too time consuming for the results, it was basically barley risotto, I'd much rather made regular risotto. The expensive mushroom flavours weren't highlighted