Nice recipe! I refuse to use canned soup due to the high sodium content in them. Instead I made a white sauce with the juice from the canned mushrooms, added diced green onions, the sour cream and tossed the mixture with the cooked shrimp before pouring it over the rice. It is a keeper.

Reviewed On: Aug. 19, 2008

The basics of this recipe are excellent. Our garden has a bumper crop of chard so I'm always looking for new ways to use it. I tweeked the recipe by adding fresh mushrooms, which I browned in a pan with 1/4 cup oil packed sundried tomatoes. The juices from the mushrooms,and the oil from the tomatoes,combined well with the garlicky chard mixture to create a fab sauce which I tossed with hot spaghetti. We topped it with grated Mezithra cheese. What a meal!

Reviewed On: Jul. 31, 2008