Delicious, fast and easy with ingredients readily at hand. Substituted rice (I used Uncle Ben's converted rice) for barley, and used directions on the box for amount of rice and chicken broth to make 4 servings. Other than that, I followed the recipe's direction. Lemon zest topped off the flavors perfectly.
A perfect spring time dish! The barley and bacon made it taste hearty, and the lemon and shrimp balanced it out well. I used shallots and followed the recipe as-is. And pretty quick, once you get the bacon cooked.
The four stars is only because I couldn't fine the correct barley or Pecorino at two different stores. I used Jarlsberg and Parmesan and medium barely. Love this recipe and so did my guests. I also added corn and thyme. I will make it again over the summer with different veggies and broth bases. Thanks Fine Cooking for another great recipe!!
I read the reviews and omitted the added salted and increased the spinach. Wonderful!! flavorful and pretty to look at. Served it with the suggested salad- romaine hearts with lemon vinaigrette and shaved Parmesan. Great dinner!!
Made this an hour ago and all I can say is...why call for so much salt? I left all of it out and it certainly didn't need it. Otherwise it was very good. With bacon, shrimp and cheese the sodium level is very high. Beware, those who want lower blood pressure!
There could have been more spinach called for, mine was picked fresh from the garden and was wonderful.
Made this tonight and followed the recipe pretty much to the letter. The only changes were I used only four slices of bacon so I needed to add a bit of olive oil with the onions, and I used regular barley (not quick cook), which required a bit more broth and about 25 minutes of cooking. The finished dish was absolutely delicious and a HUGE hit with my family. I'll be making this one again soon.
I had shrimp,spinach, and a little bit of bacon that needed to be utilized, and some leftover brown rice from the night before. This recipe inspired me to combine them, and the results were fabulous! I'm bookmarking this one... next time I'll make it with barley, and I'm sure it will be even better!
This is amazing!!! So very easy if you take it in stages. Tonight I fried the bacon, sauteed the shallots and very quickly fried the shrimp-just barely turning them red. I had cooked the barley earlier in the day as I only had pearl barley which needed 2 hours of simmering. After setting the bacon and shrimp aside I added the cooked
barley to cook awhile in the chicken broth. I then stopped cooking and had a couple of glasses of good wine. When we were ready to eat, I put it all together and added the raw spinach and parmesan cheese. Three minutes later we had one of the most wonderful dinners we have had for a long time. We will make this again many times.
This was good - satisfying. I also took the leftovers (about 1/2 c. of barley and four-five shrimp) and pureed them with cream cheese in the food processor, added a bit of lemon juice and voila- instant sandwich/cracker spread. :)