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"This pie is DELICIOUS! I made it in a gluten-free crust and, after reading other reviews, left out the ginger. I also accidentally left out the lemon juice, but it was so good I will leave it out next time, too. The gluten-free crust browned in about 30 minutes, so if you use gluten-free watch it carefully."
"We loved this at our family Memorial Day dinner. I usually use parsley in tabouli, but I LOVED it with cilantro. I made a few changes--used quinoa instead of rice, chicken broth instead of water, and left out the mint."
"Better than "real" pancakes! It's great to have a low carb, gluten free alternative. Thanks. I am sensitive to dairy as well as gluten so I substituted almond mild for the cream and I don't like Splenda so I used Xylitol. Perfect!"
"DELICIOUS!! I doubled the recipe and used 6 very large garlic cloves--almost a little too much zing, but if it's too garlicky for every one else...well, that's just more for me! Try pairing it with Amazing Tabouleh. Yummm! Due to gluten allergy I can't eat pitas, but it's great on rice crackers or Glutino crackers."
"I had quinoa on my shopping list but managed to get home without it. So I used millet instead. Yummmm! And it hasn't even sat awhile yet."