Reviewed: Feb. 25, 2011

The vegetables remarkably bring in the flavor with this dish. I doubled the dressing because it was very light otherwise. I also steamed the broccoli for one minute then blanched it in cold water (tastes better than raw broccoli). Refridgerating this for an hour blends the flavors. I added walnuts at the end. I will make this again. Thanks.

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9 users found this review helpful

Reviewer:

Ali_Cooks

Reviewed: Dec. 10, 2010

I made this with brown rice. I'd never cooked brown rice before, and NOW I know it takes much longer than white. I also just used a bag of frozen broccoli and chopped it up. I made this yesterday and can't stop eating it! Perfect for my husband to bring to work. I will try to freeze individual servings, then at lunch time it will still be cold, but defrosted.

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3 users found this review helpful

Reviewer:

Dianeh

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 9, 2010

i really simplified this recipe b/c i was making it while camping. It's so easy and versatile. i omitted the chicken and egg, but added chopped carrots. i used brown rice (cooked according to the package) and used a low-cal italian dressing instead of the oil/vinegar. it was really tasty and i received many compliments.

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8 users found this review helpful

Reviewer:

Renee

Cooking Level: Intermediate

Living In: Monroeville, Pennsylvania, USA

Reviewed: Aug. 12, 2008

I was very happy with this recipe. I was looking for a well balanced, healthy meal that I could take to work for lunch that I didn't have to worry about heating up. This fit the bill perfectly with lots of protein & veggies. It reminded me of cold fried rice, but without all the oil and fat. The only thing I substituted was brown rice for the white rice. Thanks!

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16 users found this review helpful