Reviewed: Sep. 30, 2011

I was conflicted with how many stars to give this recipe. The end result was delicious, with complex flavour. But as other reviewers noted, there is a lot left out in the instructions. I would recommend this recipe to experienced cooks who already know how to toast the seeds, roast the garlic and peppers, and have a clear sense of the flavour and texture they are aiming for. The only change I made was adding acorn squash, which looked great today at the grocery store. And...I never figured out what the 2/3 cup cooked rice was for. Great inspiration, gaps in the instructions. Thanks!

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3 users found this review helpful

Reviewer:

Life's Too Short

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Feb. 22, 2005

I tried this recipe and it was TERRIBLE. The veggies are overcooked and the look and taste are not palatable at all. Sorry don't waste your time!

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7 users found this review helpful

Reviewer:

NATNOMMOMMY

Reviewed: Jun. 29, 2001

Took a while with me standing over everything watching it cook, but in the end the time was well spent. It's more of a roasted seasoned vegetable dish with rice than it is a "stew", but great nonetheless.

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18 users found this review helpful

Reviewer:

LNDSYMJ

Reviewed: Feb. 5, 2001

Overall, it was delicious. However, I found the instructions unclear and very difficult to follow,as quite a few steps were missing. Definitely read the recipe and modify it before attempting to thoroughly enjoy the whole experience.

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21 users found this review helpful

Reviewer:

BHUMBOH

Reviewed: Nov. 6, 2000

The end result was well worth the hour and a half cooking time. The directions were a little bit hard to follow, but after making it once you get the idea :) I made this when my friends came over with their 3 year old daughter. I didn't heat the stew up to hot, so she could still use her fingers to eat with. She enjoyed this and we had fun naming the different kinds of vegetable.

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12 users found this review helpful