Reviewed: Jan. 4, 2009

This was an easy, tasty and healthy recipe that everyone in my family loved when I served it with Christmas dinner. I decreased the healthiness a bit though, by adding about a 1/2 cup of shredded monterey jack cheese to give it a little more flavor and richness

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Danica

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Reviewed: Apr. 30, 2008

This dish was okay, but kind of boring. I had to use a ton of feta to get some flavor. Then I added some Frank's Red Hot sauce and it was great!

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Sarah

Cooking Level: Intermediate

Home Town: Lubbock, Texas, USA

Living In: Akron, Ohio, USA

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Reviewed: Mar. 22, 2008

I liked this recipe--I wasn't quite sure what to expect, but it turned out great. The tastes are quite adult (read: your kids might not touch it), but I thought that the capers were a really yummy addition. I was out of dill so I substituted tarragon.

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BeccaBee

Cooking Level: Intermediate

Home Town: Provo, Utah, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Feb. 11, 2008

My new favorite recipe! I substitute chopped artichoke hearts (frozen or canned) for the mushrooms, and reduced fat shredded mozzarella for the feta. I love the suggestion of adding capers so I put in about a tablespoon. I use about half a lemon's worth of juice and omit the dill. Will also try it with brown rice for a healthier whole grain.

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viva

Cooking Level: Beginning

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Reviewed: Nov. 1, 2007

I found this to be a delightful accompaniment. I prepared it with more lemons, and added capers (for that bit of extra lemony zing). Although I like mushrooms, I really felt that they should have been left out of the recipe. They just seemed to get in the way. I will fix this dish many times.

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Ren Q.

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 27, 2007

I decreased the rice to 2 cups, increased the spinach to a 16 oz bag and increased the lemon juice to the juice of one whole lemon. Yummy and light. Served it along side grilled lemon pepper lamb chops. Paired wonderfully.

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BoxerMom

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Reviewed: Jun. 6, 2007

Good flavor, but I ended up adding way more lemon juice than was called for because it was so dry. I also used feta with herbs and added more of that also.

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Blancheskid

Cooking Level: Expert

Home Town: Hawthorne, California, USA

Living In: Ogden, Utah, USA

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Reviewed: May 30, 2007

Really good, we enjoyed this! I didn't do the final oven thing, I just covered it on the stovetop on low simmer for about 25 minutes, otherwise I followed the recipe exactly. Will definitely have this again! Thank you. Wanted to add that we serve this with the Chicken Souvlaki Gyro recipe found on Allrecipes--excellent!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Apr. 20, 2007

Good recipe. Goes excellent with the Sauced Cod Fish recipe found elsewhere on Allrecipe. I had no mushrooms and substituted Locatelli cheese. Made for a "rave" meal.

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F.S.Sommers

Cooking Level: Expert

Living In: Bridgeport, Nebraska, USA

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Reviewed: Apr. 15, 2007

enjoyed this - I didn't have any dill, so I omitted it. Very easy to make and it isn't too heavy. It went very well with grilled chicken and some sliced tomatoes. I will definitely make this again!

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Caroline

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Reviewed: Feb. 25, 2007

Very Good! Followed recipe except I omitted spinach. Everyone loved it! I think the spinach would have been perfect in this dish, but I didn't have any on hand.

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