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Added December 02, 2005 | Recipe #147047
Showing 1-3 of 3
on March 07, 2009
well I made quite a few changes with this recipe so not sure if I should even be rating it, I did not go the vegetarian route and used another rice crust recipe that I have used in the past, however it turned out great, thanks for sharing Bluemoon!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #726952
on January 08, 2009
I'm pretty sure I followed the directions on this one but the rice crust was certainly not a good enough alternative to pastry for me.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By echo echo
on April 06, 2006
I made this with white rather than brown rice, but otherwise kept this pretty much as is. I liked the texture and taste of the crust very much. I liked the spinach-leek-garlic filling, too, though it was a bit saltier than I'm used to, probably because of the tamari--I always use reduced-sodium soy sauce but couldn't find reduced-sodium tamari. If I make it again, I'll probably use reduced sodium soy sauce; however, I doubt most people would find this too salty, so I won't grade this down for this. For cheese, I used crumbled feta rather than grated cheese of another kind. I skipped the pine nuts.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (356 g)
Servings Per Recipe: 6