Reviewed: May 13, 2009

This was a very good idea for a recipe. I found the suggestions helpful.I used lots of the veggies and brown rice and only used enough teriyaki sauce (my favorite is all natural Maggie Gin's) to flavor and moisten the rice and veggies. I added veggie chicken strips and used whole wheat wraps. My husband and kids asked for seconds.

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mstoerz

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2008

I used brown rice instead of white rice and it turned out really well. I didn't add the extra salt due to other people's suggestions. It was plenty salty with the soy sauce and teriyaki sauce. Also, butternut squash makes a decent substitute for yellow squash. Black beans are a good addition as well.

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gtrchick82

Cooking Level: Intermediate

Home Town: Galt, California, USA

Living In: San Marcos, Texas, USA

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Reviewed: Sep. 30, 2008

A good idea but way too much salt, I even used low sodium soy sauce and no added salt

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b

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Reviewed: Jul. 11, 2008

This was pretty good. I didnt add the soy sauce and only added 3/4 cup of teriyaki as others suggested. I thought it turned out good. Not my favorite recipe in the world, but the leftovers will be eaten!

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Jessie

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

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Reviewed: Jul. 3, 2008

Definetly cut back on the salt. Low sodium versions of soy and teriyaki sauce should be sufficent.

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Free Mom

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Reviewed: May 29, 2008

This recipe was pretty good. My only complaint was how salty it was!! My husband who salts everything was commenting on how salty it was. I did not add the extra salt and next time I make this dish I will not add any soy sauce either.

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Laurel

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Reviewed: May 9, 2008

This recipe definitely has potential, but as it reads, it gets 2 stars. It was extremely salty and I didn't even add in the salt or all of the soy sauce. We did not care fo this. I will make it again, but I will only use 1/4 cup of teriyaki and go from there.

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aphaneuf

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Reviewed: Apr. 5, 2008

My fiance and I recently became vegetarians and so we have been trying to find good recipes to make. We both thought this was excellent. We left the salt out and added a little bit less soy sauce. Also, we don't like peppers, so I sliced up carrots instead, and I put some meatless chicken in too. It ended up being delicious!! Next time we might add some extra veggies and maybe some more seasoning (like cayenne pepper or something).

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Rachel

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Reviewed: Mar. 18, 2008

Way too much salt. I should have taken everyone's advice and eliminated some of it. It also needs more veggies. If I make this again I will certainly cut the salt out.

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Vegetarian's mother

Cooking Level: Expert

Home Town: Livermore, Kentucky, USA

Living In: London, Kentucky, USA

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Reviewed: Jan. 24, 2008

Try adding cashews for a pleasant crunch.

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Matthew Osborne

Cooking Level: Beginning

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Reviewed: Nov. 4, 2007

We really liked this one, but we agreed with the other reviews on the salt factor. It is a pretty salty dish. But we cut the teryaki sauce down to 3/4 cup. Everything was swimming in the sauces so we cut it down. but over all it was pretty taisty.

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Steph

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Reviewed: Oct. 18, 2007

this is a great recipe--as long as you change it up somewhat. first off, there's no need for the soy sauce or salt. and as others have said, the teriyaki can be cut to about 3/4 to 1 cup. i also used two large bell peppers and medium-to-large sized squash & zucchini. i think the recommended amount of veggies is not enough. overall, a fairly quick, good & filling meal. it's even good without the tortillas. i'll probably make this again.

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Jim

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Reviewed: Apr. 24, 2007

This recipe was way too salty, even though I used reduced sodium soy and teriyaki sauce. I think there was too much teriyaki sauce as well. I had to add an additional cup and a half of rice and it was still too watery.

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EARTHMUFFIN2

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Reviewed: Jan. 22, 2007

I halved the teriyaki and soy sauce, omitted the salt and it was still too salty! also, there were not enough veggies...and it made more than the indicated serving...will not be making this again

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KAUJLA52

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Reviewed: Jan. 16, 2007

too salty!!!! What a waste of the vegetables, could only taste the teriyaki sauce....

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janetkg

Cooking Level: Beginning

Home Town: Freyenstein, Brandenburg, Germany

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 5, 2006

Delicious! I reduced the amount of teriyaki sauce to 1/2 a cup and that was perfect. This was so filling and so good, that we didn't even miss the meat!! Will be making this often!

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OTTOS2

Cooking Level: Expert

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Reviewed: Jul. 24, 2006

The original recipe is way too salty, so I made some adjustments. I used a little less than 1/2 a cup of teriyaki sauce and didn't add any salt or soy sauce. Definately you won't need extra salt. I added chicken to this and put cheese in the wrap. Tasted great!

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Linda

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2006

One of the first things I noticed was, way too much pepper. My mouth was on fire. Next time I will cut it down to 1/4 t. pepper. I ommitted the soy sauce & salt as others have suggested & cut the teriyaki sauce down to 3/4 C. I couldn't imagine how it would be with 1 1/4 C. Probaly really soupy. I used Jasmine rice instead of standard white rice. I also added 1/2 lb sirloin steak. Overall this was a decen t recipe. It was very filling. I had 2 tortillas & my husband had 3. We still have a ton of leftover mixture. Edit: This was not good for leftovers. The rice became crystalized by the sauce. Eat this the same day. I don't know if it was something I did or what, but I won't be making these again.

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Jennifer B.

Cooking Level: Expert

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Reviewed: Jul. 12, 2006

Good weeknight diner. I added black beans as suggested by others (half a can was enough). Definitely use low-sodium soy sauce and omit extra salt.

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REBECCA50

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Reviewed: Jul. 1, 2006

way, WAYYYYYYYYY too salty! No one could eat this made the way this recipe is written with that much teriyaki sauce! However, I did try this again using 1/2 to 3/4 cup, which made it a little better.

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