Personally I would have given this 4 stars but it didn't go over well with daughter and husband. I did make a few changes. I let the rice cool a little more and didn't mix in the greens. Instead I used a bed of them for the salad. Mixed in tomatoes for husband and myself (daughter hates tomatoes) and added an extra carrot, black olives and cucumbers. Green onions would be good in this as well.

Reviewed On: Jul. 4, 2009

I agree that there are some things missing. I used to make this all the time using drained, canned kidney beans. The missing ingredients? Grated Parmesan cheese, a bit of Italian seasoning, a bit of olive oil or butter and plenty of freshly ground black pepper. Makes a good cheap meal.

Reviewed On: Jun. 16, 2007

Wow! I just can't get enough of this stuff. It is so yummy! I served it with beef tips and gravy but it is also wonderful on its own. I'm eating the last of it now as a snack. I had only hulled barley, so I added a bit more broth and increased the cooking time by about 15 minutes. I also added one carrot and a stalk of celery, diced. And I had only canned mushrooms, but they worked just fine. I did find that I needed to cover it while it baked because too much liquid had evaporated. This is a super winter time dish and I can't wait to make it again!

Reviewed On: Dec. 16, 2003