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Recipe Reviews 6 reviews
Butternut Squash and Shiitake Mushroom Wild Rice Risotto
This risotto is delicious even with only half the olive oil and no butter! I used organic chicken broth powder, fresh shiitake mushrooms, and hand-harvested 30-minute wild rice. I recommend Parmesan instead of blue cheese because of the overwhelming nature of blue cheese. The dish makes more than 10 servings!

1 user found this review helpful
Reviewed On: Feb. 21, 2014
Fried Rice with Cilantro
Delicious! I sauteed Napa cabbage and Shiitake mushrooms and then I added a raw egg scramble lightly because I didn't have chicken. I used frozen chopped basil and cilantro. The recipe has a balanced foundation of basic ingredients for fried rice, so experimenting is easy and tasty. Great recipe! Thank you!

2 users found this review helpful
Reviewed On: Jan. 23, 2014
Jacy's Middle-Eastern Fava Bean Stew
I had all ingredients on hand, except the pomegranate molasses. I like spicy food, but I decreased the two tablespoons of red pepper flakes to one tablespoon, and the stew was spicy enough. I did NOT add extra salt. The anchovies provided enough salt. I used a seeded acorn squash and left the skin on for color. I cooked the stew for the recommended 90 minutes and everything was very tender and yummy, but I kept the pan covered. My stew would have been too dry had I cooked for 90 minutes uncovered. The consistency was perfect over GABA brown rice! Definitely, a keeper recipe! Thank you!

1 user found this review helpful
Reviewed On: Nov. 10, 2013
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