We thought it was good but not great. I think there are better recipes out there, so likely will not make again.
Boo Choy may not be available everywhere, could be replaced by cabbage + little mustered.Read More
I upped the ginger and lemon, will double the broth next time I make it (I used vegetable).
I didn't want to use pre-cooked rice, so guessed by one brand's online description that it would cook up as 2 cups. Nope. You want 8oz, or a cup, of cooked rice.Read More
This was OK but not great. I found it to be a bit bland, but we admittedly tend to favor stronger flavors & spicy foods.Read More
This is a great recipe! The lemon really brings out a fresh flavor to the broth. I made the brown rice fresh using broth from rehydrating porcini mushrooms (I didn't have any fresh mushrooms on hand) which also added a nice flavor. There is a little bit of work with this recipe but if you prep everything ahead and keep it right by the stove, it all comes together quickly. It's a great midweek recipe and is definitely going into the "keeper file"Read More