The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 30, 2009
This was good. I preferred it without soy sauce.
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Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2009
Just ok. Made as recipe states. I like the idea of adding all the other vegetables, but think that the flavor of this is a little off. Maybe too much garlic. But I'm pregnant and nothing tastes right. My husband threw the left overs away, so it couldn't have been good.
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Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 2, 2009
I omitted the chickpeas, eggs, and cashews and it still came out great.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 9, 2009
Very good! I thought that maybe next time, I would cook the rice in chicken broth so it could have just a little bit more salt in it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 5, 2009
Delicious! Just substituted butter with olive oil, and used cilantro instead of parsley as recommended at the beginning of the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 21, 2009
I made this as an accompaniment to a pork loin roast, so I left out the eggs and stirred some of the roast drippings into the rice just before serving. It was very tasty and very filling. I made soup from the leftovers.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 14, 2009
I thought this was a pretty good recipe but I did make some changes. I added 2 additional cloves of garlic and about 3T of soy sauce during cooking. My friends and I thought that the flavor of the carrots was too much and if I make this again would either leave them out completely or use only 1 carrot and shred it instead of slice it. But in general I thought this was an enjoyable recipe and good side dish.
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Cooking Level: Expert

Living In: Belmont, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 8, 2009
This is an interesting combination of ingredients. You expect it to be Asian but then there's butter, chickpeas, black pepper and parsley which are not usual ingredients in Asian cooking. The first bite is a bit bland but then it really grows on you. I found myself coming back for more an hour later. I preferred the taste of the soy sauce added while cooking to adding it afterward. It seemed to blend in more and taste like it belonged. I had never fried chickpeas before and boy was that fun! They sound like popcorn popping and jump all around in the pan as their skins pop open. Over all, it was a pleasant tasting and very satisfying dish. Thanks for the recipe, Jen.
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 21, 2009
This was good, but I agree with others, that it is a little bland. It also reminded me more of fried rice than rice pilaf (as others have also mentioned). I will make it again, because I love how healthy it is, but I think I'll need to add a little something.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 12, 2009
Great dish! I added two cubes of vegetable bouillon and some hot sauce to the brown rice water to really kick up the flavor. Omitted the mushrooms, used 4 cloves of garlic, used an entire can of chickpeas (after rinsing), and substituted fresh parsley with dried, and cashews with raw pine nuts (pine nuts were chopped and sauteed with the onions). This was a HUGE hit with the roommates!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 22, 2009
It's not often you get to combine "healthy" with "comfort" - this dish does it! I usually use 1/2 butter and 1/2 olive oil to saute the veggies. Also I don't add the chickpeas - hubby doesn't care for 'em. Cashews are a great touch that adds a richness to the dish. I like to serve it with soy sauce, and have added leftover chicken or ham to it to make it a main dish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 16, 2009
Excellent recipe, I added soy sauce/hot sauce & celery salt to the rice (it was a bit bland) red pepper to the veggies only cause I had it. I love rice dishes & this was a good one.
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Cooking Level: Expert

Home Town: Millbrook, Ontario, Canada
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 16, 2009
Incredible recipe! Thanks for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 12, 2009
Like another reviewer said...what a GREAT basic recipe that you can alter many ways to satisfy your tastes. I have already made it a couple times..with and without the eggs. It was great either way!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Feb. 8, 2009
This was okay - it's basically just brown rice fried rice. Made per the recipe except I don't like chickpeas so subbed peas and it was fine.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 31, 2009
This was delicious! I modified it a bit working with what I had on hand (i.e. pecans instead of cashews.) Overall, it is a great recipe, very flexible with ingredient preferences. I look forward to trying it as is!
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 11, 2009
Very good! Idid make some small alterations. No mushrooms,no eggs,used toasted pine nuts, and I added one stalk chopped celery. I overcooked the onion. This is a definite in the rotation.
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Cooking Level: Expert

Home Town: College Park, Maryland, USA
Living In: Candia, New Hampshire, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 27, 2008
This dish was an excellent accompaniment to the chicken I prepared. The flavors were so well blended that the pilaf overshadowed the chicken! This dish would be a meal in itself if you added finely chopped cooked chicken.
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Cooking Level: Intermediate

Living In: Emmaus, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Dec. 3, 2008
This recipe was was super excellent! I had brown rice at my sisters house and thought I didn't like it. I'll have to share this super tasty dish with her. I followed the recipe just added celery. Omitted the nuts and didn't use any worcestershire. I did add a pinch of red pepper. Wasn't sure where the 1/2 t. of salt went, but I added a little to my veggies. I added 1 egg but next time I'll omit it.My brown rice came out a little runny, maybe I just added a little too much chicken stock. I will definately make this dish over and over. Thanks for sharing this wonderful dish
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 6, 2008
One of my favorite things to eat!
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Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA
Living In: Winnsboro, Texas, USA

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