The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: May 3, 2009
I found this recipe because I was looking for something to combine the ingredients I had on hand, one being left-over brown rice. That being said, I obviously substituted the cooked rice, and I think I added significantly more than the recipe would have called for, maybe 2 cups I'm guessing. As other reviewers noted, it takes longer to cook; even at 375 degrees I had it in at least an hour and a half before the potatoes and carrots were done. I also added 1 tbl. crushed garlic and miscelaneous herbs like oregano and sage. The taste was delicious and even my little guys who aren't keen on casserole-type dishes ate a plate full. I will definitely make this one again, but will plan to start it much earlier next time!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: Nov. 19, 2008
We loved this recipe! **we did have to cook it a lot longer than instructed though** I don't know what isn't to love about it--the ingredients are not fancy or anything, it is just a nice hardworking stew for a chilly autumn evening! We used brown rice and next time I think we will precook the rice, or maybe even barley? And we used sweet Yukon gold potatoes--yum! AND we paired it with the recipe for Butter-Dipped Biscuit Squares, which balanced out the high nutrition of the stew, LOL! Definitely going to use this one again.
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The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed: Mar. 1, 2008
This recipe is fair but I altered it a bit to suit our tastes. I omitted the green beans and kidney beans. Used diced tomatoes rather than tomato sauce and added a can of whole kernel corn. My family liked it quite well after the alterations.
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Cooking Level: Expert

Home Town: Lake Stevens, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed: Oct. 21, 2007
Excellent recipe. Quick and easy. I substituted frozen peas for the green beans, but prepared rest as directed. Everyone loved it and found the meal satisfying and filling.
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The reviewer gave this recipe 2 stars. This recipe averages a 3.67 star rating.
Reviewed: Jun. 3, 2007
Hate to be so negative, but no one liked this. After 1 hour of cooking, the rice was still hard and there simply was not enough liquid, so I added a cup of beef broth. The rice was done about 20 minutes later- the green beans and canned beans were complete mush by that point. And the flavor was really lacking.
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Cooking Level: Expert

Home Town: Mendon, Massachusetts, USA
Living In: Milford, Massachusetts, USA

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