The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 25, 2009
simply divine
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Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 24, 2009
Very good. Used the recipe calculator and only made enough for 2 servings (made a cold bean salad for the next day with the leftover beans). We didn't add quite as much cilantro because one of us isn't a big fan. We added slivered almonds instead of pine nuts and it added a nice texture. Will definitely make again.
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jae
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 20, 2009
Very, very good! Next time I make it, I'm going to swap out 1/2 - or maybe all - of the black beans for golden raisins. I kept wanting a slightly sweet balance in the dish, and I think that would do it.
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Home Town: Long Beach, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 18, 2009
This was very tasty. I didn;t find it too spicy. I did think it was a little dry, but I resovled that issue by shredding up a little zucchini , sauteing it a bit and stirring it in. I did half the beans as recommended by others and that was the right choice. I'll make this again.
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Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2009
Very good, will make it again, but with more spices! Love spicy food
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 16, 2009
Very good! I will be making this again. I used curry and added a little extra coriander and cumin. Also added cilantro and some yogurt on the side. Did not use pine nuts or parsley, as I did not have those on hand.
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Cooking Level: Intermediate

Home Town: Steger, Illinois, USA
Living In: Batavia, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 13, 2009
YUM! We loved this! I make it once a week now. I use curry instead of coriander and turmeric and don't usually have cilantro or parsley on hand. I'll definitely try it with those two herbs and I'll even give it a try with yogurt too.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 9, 2009
Since it's just me and hubby, I reduced everything except the rice by 1/2. Came out great! The only reason I'm not giving it 5 stars is because I can't imagine having 1 qt of liquid to 1 c of rice!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 9, 2009
Smells delicious when cooking. I've been looking for something like this and it didn't disappoint.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 5, 2009
Since it was meatless night, I did not use the ground turkey. I only used 1 can of chickpeas and black beans and omitted the parsley. I could not find pine nuts. Also, I used much more spice than the recipe called for and less chicken stock. Topped with light sour cream. My husband even liked it! This recipe is a part of my meatless folder. Will definitely make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 4, 2009
This recipe is definitely a keeper. I added added chopped onion with the garlic, cut down on the chicken stock, and left out the turkey. It was good hot, but it was great the next day when I served it cold over salad greens and tomatoes, with nutritional yeast and Bob's Salad Dressing (from this site). Next time I make it, I'll jazz it up a bit by doubling the spices, but that's about the only thing needed to make it a five-star recipe.
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J-9
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 31, 2009
It was pretty good. I cut the recipe in half on the site. To be fair, I did not follow the recipe exactly because I did not use basmati rice. I used already cooked rice (2 1/2 cups) and added chicken flavoring to it. I also used 1 tsp. jamaican curry powder since I did not have tumeric. I browned the turkey with onion and garlic then seasoned the meat after draining it so it would retain the flavor. I found that I needed to add some more seasoning and salt after adding the rice and beans... please add the fresh cilantro and parsley as other reviewers have suggested and if you like, a pinch of brown sugar, as it really brings out the flavors.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2009
This was "okay." Careful if you prefer milder flavors like we do. It was a bit too spicy for us (esp for me as I did not put turkey in my portion- husband had turkey in his and said that cut down the spiciness some but still not enough)- I wish I had used about half as much cayenne. Without so much heat, I would add more spice but right now am not sure which/how much over the cayenne. Also, this is my first time cooking with basmati rice and it came out quite mushy- more I expected. I don't know if it is supposed to be that way or not for this recipe, and maybe my stove's low cooks differently or something, but I would have preferred a firmer rice. I did notice that the cooking directions on the rice box are about half of what the recipe states so if I ever made this again I would follow the box directions for cooking instead. Loved the tons of beans- husband and I are both huge fans of beans. This needs to be eaten with a HUGE salad or something light to balance it out as it is such a dense dish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2009
Has potential. If I made it again, I would half the cayenne and double all the other spices. Also reduce broth to 2 1/2 cups and only use 1 can of each bean. I think that might do it, but my husband is not willing to try it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 29, 2009
I thought this was great! Used 1 can black beans and 2 cans chick peas -- liked that proportion! Used 2-3 TBL parsley - that was plenty. Out of cilantro -- will Definitely add that next time. Pine nuts - a must too!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 29, 2009
This was bean overkill! That being said, it had a really good flavor the hubby and I loved. Our kids were another story, two out of three declared war while it was cooking and all of them ended up eating PB&J for dinner. Next time I make it, and I will, I will only use one can of beans, but as the description states, the add-ins are endless and I'll use my imagination.
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Cooking Level: Expert

Home Town: Spring, Texas, USA
Living In: Denton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 29, 2009
Yummy. Yummy!!! I served with Leban (yogurt) and Pita!!!! with some hot sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 28, 2009
Good, and very filling! I served it with Naan bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 27, 2009
I had to rate this 4 because of the alterations I made. I just used curry powder, because that's all I had and needed. One can of black beans and one can of garbanzo beans is enough for this recipe. Any more, and all you taste is beans not rice. I used two cans of chicken stock and just added water as needed. Makes a great meal for lunch and dinner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 27, 2009
This was a great recipe. Entire office loved it. I made 4 servings and it comfortably fed 8 people. I made some of the suggested changes. 3/4 cup brown rice in 2 cups chicken stock. I used 3/4 lbs ground beef, I used the 1.5 tsp of curry instead of ingredients 4-6, I used a couple shakes of red pepper flakes instead of the cayenne, I used spinach chiffonade instead of parsley. I used an entire bunch of cilantro. I also served it on flat bread with a topping of greek yogurt about 8 oz. mixed with the juice of one lime. Super good. and easy to make, except for all the darn time to cook the rice. Next time I'll use a faster cooking rice.
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