this recipe is so delicious! i used jasmine brown rice and 2 teaspoons of madras curry powder and it was the perfect amount of seasoning. It does not taste like a 'curry dish', but a very flavorful nicely seasoned have-to-have another serving rice dish. i used college inn brand white wine and herb broth instead of chicken because that is what i had in my pantry. i also used pecan pieces instead of almonds because that is what i had on hand as well. i used chopped onions to saute with the garlic and used the green onions after it was done and added quickly sauteed chopped carrots for color tossed in the end with the golden raisins and pecans. i am saying you have to try this because it is over the top and a wonderful dish to tantilize your palate! i made it for a covered dish for work tomorrow and could hardly keep from eating it! thanks for the recipe and i will definitely make it again, and with whatever i have on hand as the recipe is very versatile.

Reviewed On: Jul. 13, 2011

Made this today and if I could give this 10 stars, I would! I doubled the topping, used brown sugar and white 3 to 1 and also added 1/2 cup crushed pecans. I used chopsticks to mix it to get a good crumbly consistency. Doubling the topping is a must since there is no added sugar in the blueberries. So quick and easy, anyone could make this. I was done with the topping before the oven was preheated. Out of this world plain, but next time I am pairing it with french vanilla ice cream. Thank you for my now favorite blueberry recipe!

Reviewed On: May 21, 2011

a delicious dish my husband of geman descent has to have on new years day and throughout the year as well. i have made this with pork chops and pork loin, but my favorite is with spareribs. i use applesauce instead of apple juice. i brown the meaty side of cut up ribs in a heavy dutch oven and remove, then saute the onions, then garlc, then add the rest including the sauerkraut juice. i place the ribs back in the dutch oven, cover with the sauerkraut mix, and bake for two hours at 350. the applesauce cuts the tartness of the sauerkraut and mixes so well with the sparerib juices. i serve with mashed potatoes. this is real comfort food.

Reviewed On: Jan. 1, 2011