I made a few changes to this recipe according to time and likes/dislikes. The first thing I wanted to do was to eliminate the mushrooms, and based on the review I read I opted to add 1 14.5 oz. can Red Pack diced tomatoes w/ basil, oregano, and garlic. Then, I decided to used cooked rice as opposed to uncooked, to help alleviate some of the absorbing of the liquid. By the time I had added all but the spinach it tasted so good, I stopped there. It was a huge hit and success w/o the spinach, but I plan on making it w/ the spinach next time.

Reviewed On: Aug. 6, 2007

I made a batch of this for 8 and cut back on a lot of the ingredients. Like I didn't use 4 cups of the broccoli, or 4 (15 oz.) cans of the baby carrots. I cut that in half, and the dish went over extremely well. I was quite surprised by the full flavor.

Reviewed On: Aug. 1, 2007