Unfortunately, I did not care for this at all! And I usually love tahini-based foods. There was something - well, disgusting about the aftertaste of this marinade! It was almost like my veggie skewers had been soaking in glue for hours. It will take a lot for me to try this again.

Reviewed On: Oct. 9, 2003

I am in love with this recipe. I made some changes that I think compliment its simple style: First, I too used canned mandarin oranges, and added about 2 tbsp of that liquid to the dressing, which sort of cut through the vinegar nicely. I also added some chopped avocado, crumbled blue cheese, and smokehouse almonds to the salad - totally divine combinations! I also used spring mix, as did another reviewer. For the dressing, I substituted Raspberry vingegar with some Fig Vinegar I had in the house, and that worked perfectly. Thanks so much! I've already made this salad twice this week - and it's only Wednesday. :-)

Reviewed On: Oct. 8, 2003

Usually when I make brown rice, even in the rice cooker, it always retains a crunchiness that I can't stand. This method, however, truly softened it up and made for an absolutely delicious sidedish! I actually omitted the butter - you don't need it. I instead added 1 and 1/2 cups of sliced mushrooms, and an extra cup of broth. It was moist and delicious. However, it took much longer than an hour to finish - at 350, it took closer to 2 hours. But perhaps my oven needs to be calibrated. Thanks for the recipe, I will use it often to prepare brown rice.

Reviewed On: Oct. 7, 2003