By AnnieCan on October 28, 2005
Photo by Linky
Photo by Linky
"This is a hearty and satisfying dish. I found this recipe a few years ago and have played with it a bit. Tweak it to suit your taste buds."
Serving Size: 1 (204 g)
Servings Per Recipe: 6
"Quite good. Loved the olives in it! I think they sort of made the dish. Not sure what I would add to give it a little more flavour, but I also added feta just to give it a bit more kick. I will definitely use and adjust this recipe many times!"
"This is exactly the type of recipe I love coming across. Cook one day and take as part of a packed lunch the next. A welcome low calorie count together and saturated fat content - thereâ€™s so much flexibility here. I had just received some olives which I had bought on line and wanted to find a recipe which would do them justice â€“ this fit the bill exactly. Itâ€™s a great recipe; something that can be planned for lunch-time or accompanied with a side dish for the evening meal. I shared this meal with my youngest son at dinner time. He crumbled a little feta cheese on the top of his (but it was so delicious, I didnâ€™t feel deprived in the least) and we both had a Greek-style salad on the side. We both enjoyed it tremendously! Thanks, Pippa"
"Great recipe, I love it! Hubby actually did not complain about eating, so that is a great sign."
"Although I love Kalamata olives, in this case I thought the tartness of the olives and the lemon juice was overpowering. That being said, I still liked this a lot! I will use bouillon for the water and cut down the salt next time. Made for PAC fall 2012"