10 Reviews of Barley Morocco

From: Suzanne S

On Dec 2, 2002

I am always looking for new ways to cook my favorite grain barley. This is one of the most flavorful new dishes I have found in a long time. Everyone loved it and I will definately make it again.

From: woodland hues

On Sep 29, 2007

Impressed with this satisfying, tasty dish. Barley was done in 36 minutes, sauteed onion mix a bit longer than called for, and cut in half the simmering time for remaining veggies. With seasonings as suggested, found it was hot enough, with mild hints of ginger coming through. A good one, thank you!

From: Veggie Carrie H.

On Jun 19, 2007

I've made this recipe numerous times and love it! It's so easy! I will sometimes change up the vegetable combination depending on what I have in the fridge. The barley is a welcome change from rice. This is truly a winner!

From: Chef Kate

On Oct 14, 2005

This dish is excellent--rich and complex enough for an entree, yet light in fat. I made only two changes--I substituted niter kebbeh (spiced ghee) for the oil and skipped the cornstarch as I thought the sauce was dine without thickening. So delicious--and so healthy! Thanks, Steve!

From: Chicago Clare

On Jul 8, 2008

This was great- a healthy, slightly different meal. While the barley was cooking I chopped up all the veggies, then with 15 min of cooking left, I put all the veggies, spices and stock in a pan and left them covered to cook up. Worked great. When the timer went off for the barley, I added the cornstarch, and viola! Next time I think I'll double the corriander and ginger though...could hardly taste them.

From: Jazz Holliday

On Oct 10, 2008

Very good and easy to make. The leftovers tasted fine — did not get mushy after a few days in the fridge. Mods I made: I added a second can of garbonzo beans to the mix. Mods I will make next time I prepare this: I will double all the spices, as was suggested by another reviewer — this definitely needs more cowbell and we ended up adding some hot asian chile sauce to our bowls for that extra punch of flavor.

From: Mama Wendy

On Jul 18, 2009

Enjoyed, as did my husband! I prepared slightly differently - cooked the barley in imitation chicken broth, and simmered the vegetables in seasoned water. When the veggies were tender I tossed it altogether with the barley and it was such a nice, fulfilling side dish! My vegan daughter will love this - I am sure. Thanks for the recipe!

From: Muzicgirl

On Jan 10, 2006

Garbanzos and barley are a winning combo - very tasty together. I doubled the coriander, ginger and cayenne, and still thought it was a little light on flavor. Maybe if I made it again, I would cut back on the broth, and double up on the soy sauce and lemon juice, as well. And something about barley just cries out for mushrooms. I might add mushrooms, too. This recipe originated from the Washington Barley Commission.

From: Chef #425266

On Jan 7, 2007

I made a few changes to the recipe and my family loved it. First I used quick barley which cut the cooking time down. Then I added 1 cup of sliced mushrooms and only put in half of the broth. I doubled the coriander and ginger to spice it up a bit. Next time I will cook all of the vegetables at the same time as I think the onions & green peppers were overdone and the rest were undercooked because I did not want them to go completely to mush. But it had a great flavor and was fairly simple.

From: Chef #1110777

On Jan 10, 2009

What a great way to include barley! This recipe is awsome. I tried it last night, I might repeat it tomorrow!