Baked as instructed. Nice flavor, but it was harder to cut than I expect from a graham cracker crust.

Reviewed On: Nov. 11, 2009

While my husband and I didn't like these (we're just not pumpkin seed fans), it was pretty easy to do and my friends loved them. One even asked for the recipe. So, I don't see the point in penalizing someone because the food wasn't my thing...therefore: 5 stars.

Reviewed On: Nov. 5, 2009

I used the feedback to make this a 5-star recipe, but I've rated according to the recipe as written. Browning the rice in a tablespoon or two of bacon fat or butter gives it a more robust flavor. Sauteeing veggies first in the same flavor provides more depth. Adding garlic enhances the other veggies. And yes, using chicken or vegetable broth in place of water does boost the flavor yet again. Last, 1/2 teaspoon or so of cumin (comino) does provide a fuller flavor than chili powder alone. Skip the salt - everything else has enough to carry through.

Reviewed On: Sep. 2, 2009