This was fabulous. I did use Trader Joe's frozen pie crust to save time.

Reviewed On: Jun. 28, 2012

This was easy and delicious. Next time I will make half the bread crumb mixture; I had far more than I needed. I served this with festosi (semolina rufffled pasta--any favorite will do)with garlic infused EVOO drizzled on top, steamed spinach, and slices of ripe tomato. I did use gluten-free bread crumbs, and they worked very well.

Reviewed On: Apr. 17, 2011

The only reason I didn't give it a 5 was that it was a great everyday dish, and not for a special occasion. I did make a few changes. I tore the greens up and rinsed them, and then steamed them in a covered microwave dish on high for 6 mintues. I used light olive oil (didn't have ghee). I used a 15 oz. can of diced fire-roasted tomatoes in place of the tomato sauce. As a couple of other reviewers suggested I added a shake of garam masala and tossed in a handful of raisins. This was fast, easy to make, and was yummy over basmati rice. I will make this again. Tip: Store your peeled ginger in the freezer: it grates easily and will last a long time. I prefer to grate my ginger so no one gets a big chunk of it. Remember that rice takes awhile to cook, and plan accordingly.

Reviewed On: Apr. 12, 2011