The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 5, 2009
Pretty good. I would make this again but might make some changes. I followed the recipe quantities as is but used only one can of each type of bean. Firstly, this makes enough to serve 8 as indicated on the recipe and that quite a bit of food when all done. I couldn't imagine myself using the 2 cans of beans for each type. If I make again I will cut recipe in half because I'm just cooking for one. Also, for some reason my basmati rice was slightly on the mush side. I followed other reviewers suggestion of decreasing broth so I guess next time I will use spices with water to cook basmati so it comes out the way I usually make the rice. I'll probably leave out the turkey next time as it was a bit pricey and I think it will be just as tasty with beans only. I added a small side salad or topping of tomatoes and cucumbers in lemon juice, olive oil, s&p and thought it complimented the dish.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 31, 2009
I thought this was wonderful. I left out the cayenne for the kids. Even the baby loved it! I used brown rice and let it cook a lot longer than the recipe called for. I also added dried chopped apricots, which was a delish addtion!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 28, 2009
This is my favorite recipe for beans and rice. I omitted the meat and fresh herbs, and it still tasted wonderful.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 14, 2009
I made this exactly as the recipe calls for except one thing - I took the advice of another reviewer and kept the parsley and cilantro to 2tblsp of each. It was very good and even my picky "I hate curry" husband loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Mar. 1, 2009
Very yummy and nutritious recipe! I personally cut out the turkey and used veggie stock. Also took other reviewers advice on using only 2 1/2 cups of water. Didn't have any of the optional ingredients on hand but still was delish. I plan to use both the cilantro and parsley next time. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 26, 2009
YUMMY! Just the right amount of flavor. I followed other reviewer's suggestions and sauteed an onion with the garlic. I also added only 3 cups of stock instead of 4. I left it meatless and served it with plain yogurt and lemon juice. I like the fast cooking time and easy cleanup ...just one pot and a cutting board to wash! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 23, 2009
This was a true winner for our family. We come from a middle eastern background and this is just like we were eating food from back home. I added some extra fresh garlic, and some cumin and curry powder to the meat. My only thing that was just a little too much was the chicpeas. I put just a can and a half and that was just right for us. This is one that I will continue to make for out family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Feb. 23, 2009
This was really good! I left out the ground turkey.
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Cooking Level: Intermediate

Home Town: Monsey, New York, USA
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 22, 2009
Wow, I can't believe I made something that tastes so good! Eight servings seemed like a lot, so I halved the recipe. Glad I did because my skillet was almost overflowing! I took the advice of some of the previous reviews and subbed a doubled amount of curry powder for the dried seasonings. I also added spinach that I cut up (I decided to forgo the cilantro and parsley). Also chose 3/4c. brown rice instead of 1/2c. basmati rice as the halved recipe called for. These tweaks resulted in a beautiful dish, so colorful and fragrant! I had no idea what to expect taste-wise, but I'm more than happy with how this turned out. Easily one of my favorite recipes that I've experimented with on this site thusfar. Can't wait to dig into the leftovers for lunch tomorrow!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 20, 2009
I make with two cups of instant brown rice and one cup of chicken instead of turkey. I also use Goya pigeon peas instead of black beans.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 28, 2009
This was surprisingly good... and I highly recommend the optional parsley - I put a huge bunch in and it gave the dish the most wonderful flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 23, 2009
We really enjoyed this recipe. The flavor balance was delicious. Made plenty of leftovers to take for lunch the next couple of days.
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Cooking Level: Expert

Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 21, 2009
This was delicious, we will definitely make it again. It was a little more soupy than we expected it to be, but that could have been something we did and in no way affected the taste of the dish. I would expect it to thicken up tomorrow when we have it as leftovers. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 4, 2008
Very aromatic, yummy tasting and easy to make. You can even make adjustments if you don't have all the ingredients on hand. The amount of stock is a bit much. I used 1/2 c rice and 2 c stock... even that was too much. However, I let it cook on low for an additional 5 minutes and most of the liquid was absorbed. I also only used 1 can of black beans since I didn't have chick peas. Thanks for sharing the recipe.
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Cooking Level: Expert

Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 19, 2008
This was Great!!! Just spice the turkey before adding it to the rice! Delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 16, 2008
Really good recipe. I made enough for lunches for the week. The ingredients are so inexpensive and goes a long way. It's healthy too so I will definitely be making this again.
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Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 10, 2008
This is such an awesome recipe that I will make it over and over. Everyone loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 14, 2008
This was great! I took other reviewers' advice and served it in pita bread with plain yogurt. Very satisfying. I also added only 2.5 cups of chicken broth. I had it as leftovers today wrapped in a whole wheat tortilla. It was still good, but I liked it better with the pita bread.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 26, 2008
My changes: I used 3 garlic cloves, and also substituted good quality curry powder for the turmeric, coriander and cumin. Not sure how much, just added until it tasted perfect. For fun I added a bit of mint and cardamom, too. I used brown rice instead of basmati, and aduki beans instead of black (what was on hand). This is going to be in my regular rotation! It was very easy, most of the time spent was just waiting for the turkey and rice to cook - the house smelled amazing.
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Cooking Level: Beginning

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 5, 2008
For more flavor, I doubled the amount of spices, and then drizzled cilantro-spiked yogurt sauce on top (2 cups plain whole-milk yogurt, 3/4 c finely chopped cilantro, 2 tbsp lemon juice)- a MUST. I also added roasted cauliflower (tossed in oil, salt & pepper, 450 for 30 min, then 500 for 10 until caramelized) and melted onions (with oil, low heat 20 min).
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Living In: Portland, Oregon, USA

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