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Showing 1-2 of 2
on October 13, 2008
This was yummy, and I'm so excited to find a new and creative recipe for parsnips. I had forgotten how much I like them!! I highly recommend using a very flavorful bouillion or adding at least some of the kosher salt; I omitted it and ended up adding salt at the table. Next time I might leave the water chestnuts whole for crunch, too. I also had some difficulty with the liquid amount, and needed to pour off about a cup of broth after the rice was cooked. That said (and those really aren't complaints, just observations), I really enjoyed this and will definitely make it again! Thanks for posting! Made for Healthy Choices 2008.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
on March 08, 2007
Oh yum! Sweet and savory and healthy as well, how perfect can this side dish be? The sweetness of the parsnips is not so overpowering and the whole dish comes together well. I didn't have any instant brown rice so I just cooked up regular brown rice in the microwave and made the rest of the recipe as it and at the end combined the two parts. Sushiman is allergic to almonds and I didn't have any water chestnuts available, so I used cashews. I served this with Brandied Chicken Breasts (Treasure Trove #3) and an Israeli salad and we had a fantastic Wednesday night family dinner!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 (200 g)
Servings Per Recipe: 6