Great basic recipe. You need to adjust cooking time and fluids according to type of rice used and how much liquid is released from the mushrooms after cooking them. I enjoyed this very much but my kids didn't care for it; not sure if it's the mushroom flavor or the color it gave to the rice. Check out the photo of my first attempt.

Reviewed On: May 22, 2007

FANTASTIC!!!!Kids loved it in bundt cake form or muffin form. Reduced cloves by half and left out nuts for them. Stays moist for days. This is replacing my other recipe for banana cake that I've been using for years. A GREAT FIND.

Reviewed On: May 20, 2007

I used 8 small skinless chicken thighs, left out the salt and pepper, and did it on the stovetop! Just left it on the lowest heat and let it simmer for an hour or so. Both my 7 and 3 yr olds enjoyed this with jasmine rice. Tastes a lot like TERIYAKI CHICKEN! Had a lot of sauce left in the pot and didn´t want to waste it; so I put four large frozen drumsticks in and turned the heat back on and let them simmer in the sauce for an hour or so. Really great flavor, even the second time around. I used Kikkoman brand soy sauce and the ketchup packets saved from various trips to McD. Reduce, Reuse, Recycle....from Curious George Soundtrack.

Reviewed On: May 1, 2007