This recipe offered a great start, but I also made some modifications to give it more flavor. First off I had to use celeriac since I didn't have celery...it was my first time using this root (got it from our farm co-op) and I think it worked really add to add flavor and consistency and it blended very nicely. I also put in some carrots and a couple of cloves of garlic. For spices I added a half a spoon of cumin seeds, a couple of teaspoons of curry powder, paprika, and a splash of caribbean hot sauce. Once blended, I added half and half and a little brown sugar. It turned out absolutely delicious and I will probably serve this again during the holidays.

Reviewed On: Oct. 19, 2009

This was my first time making "authentic" Spanish rice- it's usually out of the box. I made a vegetarian version- I used vegetable stock and omitted the bacon. It turned out very nice, but needed some salt and I threw in some hot sauce to spice it up a bit. Also, because I didn't have bell pepper, I added peas. Turned out good.

Reviewed On: Feb. 12, 2009

Absolutely wonderful! I left out the onion powder since I didn't have any, and topped off shredded parmesan at the end. Also didn't have dried parsely so I substituted dried oregano. I also took another reviewer's advice and dipped each scallop with butter, then into the bread cumbs mixture, and then placed them into the casserole dish. Leftover butter and bread crumbs were added on top. I served this over a light risotto with peas mixture and it turned out wonderful. Thanks for sharing the recipe!

Reviewed On: Feb. 5, 2009