The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 4.2 star rating.
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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Photo by Ashley O.

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
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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Photo by joy-of-jesus-smileymom
Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Photo by Kathleen

Cooking Level: Intermediate

Home Town: Cumberland, Rhode Island, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
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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Home Town: Buford, Georgia, USA
Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
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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