Very good. My wife and I both enjoyed this. I used Shiraz wine, a different brand of beef broth, and Herbes de Provence instead of the parsley and thyme, and the end result was very tasty over orzo. Would make this again.

Reviewed On: Nov. 1, 2009

I left this on low for 10 hours, adding cut up green and red peppers 3 hrs before serving (next time, I'd cut that down to about 1-1/2 hrs). The salt amounts seemed high for me, so I halved the amount of soy sauce, and omitted the extra tsp salt. I served this over brown rice, and topped it with a sprinkling of dry roasted peanuts. Everyone liked this.

Reviewed On: Oct. 20, 2009

A good way to use up the leftover Thanksgiving turkey. The "spicy" is in the cayenne pepper, but with only 1/8 tsp, it was quite mild. If you want a noticeable heat, you'll need to bump up the cayenne and/or add some drops of hot sauce.

Reviewed On: Oct. 13, 2009