Reviewed: Aug. 14, 2010

I was worried about the texture of this dish being too uniform, I was so happy to be wrong! The pine nuts got a bit toasted and it tasted amazing! I added more mushrooms and had to bake it for longer to soak up all the liquid. I would bake it hotter next time.

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Reviewer:

Kristan

Reviewed: Jul. 29, 2010

This was amazing! My husband was very skeptical, but after trying it he just loved it. He said he wouldn't mind eating it multiple times a week! To me the mushrooms really made the dish. I used baby bellas and they gave the dish a fantastic flavor.

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Reviewer:

lmunter

Reviewed: Jul. 1, 2010

This is a fantastic recipe, great as a side dish or eaten alone. The flavor is great and the texture is kept interesting with the pine nuts. The only modification I made was using chicken broth rather than veggie. I also had to leave it in the oven for an hour and 45 minutes before the liquid was absorbed. Next time, I'll either raise the heat a little, or just plan for the extra time. Thanks for the recipe!

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Reviewer:

Katrina Leigh

Cooking Level: Beginning

Living In: Dallas, Texas, USA

Reviewed: Jun. 24, 2010

OMG this was delicious!!! I like to mix it up add random veggies I have in my fridge (or are craving) and every time I make this it is FABULOUS. Thanks so much for sharing this one!

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Reviewer:

Autumn

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

Living In: Delmar, New York, USA

Reviewed: Jun. 2, 2010

Simple and delicious. My version included ground beef and beef broth for an extra rich flavor.

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Reviewer:

thebusylittlebaker

Home Town: Wheeling, West Virginia, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 26, 2010

Very good and very easy to make. I stuck closely to the recipe, though I added a few sunflower seeds in addition to the pine nuts, per another reviewer's suggestion. I also added a little bit of dried garlic, and more mushrooms than called for. I ate this as an entree just because I was trying it out, but I think it would really be a perfect side dish for the holidays, or for any meal.

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Reviewer:

Brandi

Cooking Level: Intermediate

Home Town: Rockville, Maryland, USA

Living In: Frederick, Maryland, USA

Reviewed: May 23, 2010

So good! I used olive oil instead of butter but the first time it was far to greasy. Second try I cut the fat by just more than half and it was much better. Would be even better with roasted cherry tomatoes.

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Reviewer:

megan

Reviewed: May 18, 2010

This is a really hearty dish! I did make a couple of changes but I don't think they are significant enough to be called major. I used 1/2 butter and 1/2 olive oil, and since I didn't have any vegetable broth I used chicken. Added a pinch of oregano and lastly I toasted the pine nuts for a few minutes to bring out their flavor. Served it with a roasted chicken and it was awesome! 6/14/10 - Update: Made this again and added a small bit of chopped celery and carrots. It added a subtle flavor change and the carrots made it look pretty!

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Reviewer:

MAG'S MOM

Cooking Level: Expert

Reviewed: May 6, 2010

I really liked the simplicity of this recipe. I did add 3 cloves of garlic, and I really loved it that way. Just my preference. The pine nuts are really good in this recipe as well.

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