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The reviewer gave this recipe 5 stars. This recipe averages a 3.6 star rating.
Reviewed: Jan. 27, 2008
I really like this dish. It's very filling, and all of the broth makes the rice delicious. I use stars or pastatini (from Barillo)and don't use corn.
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Reviewer:

Lauren S.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Jan. 10, 2008
This was really good, a few alterations for my taste: I used aborio rice (I don't know what carnaroli rice is, and always use aborio for risotto). I left out the apple juice and the corn (because I thought corn was a weird add, and my husband is allergic to apple juice). It was a great way to eat tofu.
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Sara
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Dec. 26, 2004
Very yummy recipe--I made this for christmas dinner and the family liked it as well, even with the tofu. I found it easier to simplify by cooking the rice any way that is easier (I used instant) with the stock, which does add a lot of flavor. Then, I just added everything in. Mushrooms may taste good added in. (I'll try that next time)
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KWTORTOISE
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The reviewer gave this recipe 1 stars. This recipe averages a 3.6 star rating.
Reviewed: Jul. 7, 2004
This was a very bland dish and was too dense for me. I will not make this again
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VeggieGirl
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The reviewer gave this recipe 4 stars. This recipe averages a 3.6 star rating.
Reviewed: Sep. 18, 2003
Very yummy. Didn't work too well with brown rice, but I'm still learning how to cook with that. A nice intro to tofu dish.
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Reviewer:

JOHNBTARZAN
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