Reviewed: Jan. 13, 2012

When I made this, my friend asked "since when did you learn to cook like this?" It was amazing!

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Reviewer:

jcorrigan

Cooking Level: Beginning

Reviewed: Oct. 31, 2011

Yummy. I used teryaki/soy sauce instead of tamari and added peas (omitted brussel sprouts). Might as well just cook the rice in the sauce with the carrots though, and then trow the peas in the last 3 minutes.

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2 users found this review helpful

Reviewer:

blueshell2

Reviewed: May 27, 2011

This was not the best. I like all the ingredients on their own but they did not go well together. My husband asked me not to make it again.

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3 users found this review helpful

Reviewer:

Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Oct. 31, 2010

OMG!! This is so good!!! I made some changes based on what I had on hand. Used coconut milk instead of soy, peas instead of the sprouts, and brown rice. Also used 2 cups frozen butternut squash, which I boiled separately, added some sauteed onion, and cooked it all as a casserole. With the coconut milk, you could sub curry powder for the turmeric, though it was great with the turmeric. Will definitely make this many times!

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8 users found this review helpful

Reviewer:

donnacim

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 6, 2009

I loved this. I've made with both brown rice and basmati, and like it both ways. It's so nice to find a healthy, vegan recipe on this site!

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Reviewer:

Newbie27

Reviewed: Nov. 21, 2009

Very interesting recipe! I liked the combination of brussels, carrots and rice, and also the idea of the chickpeas (but not so sure about the taste of chickpeas in this). However, I just couldn't add all the turmeric. I thought about an 1/8 tsp. was plenty. Any other seasoning suggestions? Curry was good too.

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3 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Nov. 4, 2009

Like other reviewers, I chopped up the butternut squash and put it in a casserole. I did not have Tamari so I substituted dark and light soy sauce. The stuffing/rice mixture was excellent. Our family was equally divided on whether we liked it or not. I'm thinking butternut squash is an aquired taste. I would definitely make this again but perhaps leave off the squash altogether.

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Reviewer:

FloridaJoe

Reviewed: Sep. 19, 2009

I thought this was awsome! I scooped out the cooked squash and mixed in with the rice mixture and served it back in the shell. Fantastic!!

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10 users found this review helpful

Reviewer:

Kathleen

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

Living In: Saratoga Springs, New York, USA

Reviewed: Sep. 10, 2009

Very good recipe for vegetarians! The brussel sprouts with the squash gave it a wonderful taste. I used the same ingredients in a creamy butternut squash soup the next day.

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Reviewer:

jenbridges

Home Town: Buford, Georgia, USA

Living In: Marietta, Georgia, USA

Reviewed: Jul. 11, 2009

This was so good! I used lentils with a bouillon cube instead of garbanzo beans and I added onions and 2x the garlic. The flavor of this dish was amazing! Maybe my squash was gigantic but this made 4 servings for me!

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2 users found this review helpful