I'm giving this 4 stars only because I altered it some, otherwise it would be 5. I pre-cooked the rice in my steamer and refrigerated it per other reviewers suggestions. I only had canned peas, so drained them well but would definitely use frozen next time. Had bacon already made, so I just used 3 Tbsps olive oil. I cut the bacon into small pieces, would love to try with leftover ham or chicken. Added 2 beaten eggs and just a little sesame oil at the end. Yum! Going in the regular rotation at my house.

Reviewed On: May 29, 2012

A great new side for just about anything, the whole family loved it. I used what I had, veggies were red peppers, baby bella mushrooms, zucchini and yellow squash and red potatoes (cut small). Used dried thyme and fresh rosemary. I put spices, vinegar and oil in a ziploc and shook it, then placed potatoes on one baking sheet and other veggies on another. Sprinkled all with sea salt and black pepper. Cooked potatoes for 40 minutes and other veggies for 20 minutes. Simple and delicious, easily adaptable to what is in season. Thanks, in the regular rotation now!

Reviewed On: May 23, 2012

This was an excellent way to use up my leftover turkey and would work great with leftover chicken as well. I only made a couple minor changes: per previous reviewers advice, I used 3 cps chicken broth and 1 cup half-and-half. I left out the salt, enough in the chicken broth. I used Bisquik and milk I soured (put 1 Tpsb vinegar or lemon juice in a measuring cup, fill to the one cup line with milk. Let sit for 5-10 minutes, will look curdled, stir and use desired amount. This is a substitute for buttermilk). I just did drop biscuits on top of the chicken mixture. Canned peas tasted fine but are not as fresh looking as frozen. Everyone ate it up. Next time, I will use double the veggies and less chicken. Great recipe, thanks!

Reviewed On: Apr. 10, 2012