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In spite of it being "good for you," as Rita says, this tasted great too! The farina did blend surprisingly well with the onions, mushrooms and garlic, and it's a great change from the everyday potatoes, rice or noodle side dishes. I did find it was much too soft to cut into squares, even after chilling, so next time I will spoon it onto the baking sheet. My personal preference would be to do that over the pie pan as a quiche, as I enjoy more of the crispier outside you'd get with the individual servings.

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Charmed June 06, 2004
Farina's Not Just for Breakfast!