Reviewed: Nov. 21, 2009

Good stuff! Though I'd love to try it without so much butter! I cooked it 10 minutes longer because it was so crunchy, but that didn't take away all the crunch. I guess pilafs are supposed to be crunchy. Didn't use any hazelnuts

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This was really good. Definitely a keeper. Changes: I ended up halving the butter and cutting in hazelnut oil, since I had it on hand and I didn't have any hazelnuts. Couldn't really taste the hazelnut though. I think I might try it again with only hazelnut oil. I also substituted the marjoram with oregano.

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MoosePhysh

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

Good recipe but need to work with it. I will try without butter next time (too heavy) and try longer cooking time (was a lot of liquid left).

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Jen

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2009

Fabulous! The hazelnuts flavored the pilaf beautifully. This goes perfectly with salmon (particularly if the salmon is seasoned with Paul Prouhomme's Magic Salmon Seasoning). I made it for my mom and my husband; my mom asked for the recipe and my husband asked me to make it again.

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Elisabeth Thomas

Cooking Level: Intermediate

Living In: Nicholasville, Kentucky, USA

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Reviewed: Aug. 2, 2009

I really loved the nuts in this. I did not have hazelnuts, but I toasted up some almonds and they worked great. The flavor in this reminded me a bit of a Thanksgiving stuffing. Perhaps because of the celery. I added a couple pinches of Kosher salt before bringing it to a boil and I'm glad I did. I will make this again, and also experiment with it. Using chicken broth and nuts is a great idea. In case you don't have marjoram on hand and really want to make this, oregano is a stronger flavored cousin of marjoram, so you can substitute and use oregano, but just a bit less than the called for amount of marjoram, about a 3:2 ratio marjoram:oregano.

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Sarah

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2009

Wonderful rice! I've made this 3 times. Twice I used almonds because I can't find hazelnuts at the grocery. It is a crunchy dish with the almonds and I like it better without. You do need to keep the measurements for the rice, pasta, and chicken broth the same but you can be really messy with the vegetables and spices. Its a really excellent savory dish.

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Hberry

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Reviewed: Feb. 17, 2009

I have made this several times already, this time without the hazelnuts.We prefer it without the nuts. I also like to dice or more like mince up my mushrooms,onion, celery all the same size. Very good side dish!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Jan. 19, 2009

Good recipe but not great. The hazelnuts seemed a bit out of place.

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JOSHDAWSON

Cooking Level: Expert

Home Town: Normal, Illinois, USA

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Reviewed: Jan. 13, 2009

Yum

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Sarah

Cooking Level: Intermediate

Living In: Corvallis, Oregon, USA

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Reviewed: Dec. 14, 2008

Awesome! I didnt have hazelnuts, so I used toasted almond slices instead. It was great! I'm a vegetarian, so I used veg broth instead of chicken. I also used a mix of white and wild rice for the long-grain rice. I'll try added 1 tbsp of balsamic vinegar with the broth and reduce the butter to 3 tbsp next time.

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Annette

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

This was really good! I noticed that a lot of people were using other nuts but I really recommend the hazelnuts if you can find them. They're delicious and add a really nice fall flavor to the dish. My husband and I ate this as a main dish so we doubled the onions and mushrooms to make it heartier and used veggie broth instead of chicken and served it with a side of roasted squash. Next time I'll double the recipe so we have more leftovers. Delicious for so few ingredients!

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snacksborden

Cooking Level: Intermediate

Living In: Bend, Oregon, USA

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Reviewed: Oct. 6, 2008

Fantastic. I used pecans instead of hazelnuts, which were great, I'll try almonds next time. This was easy and fast, great weeknight side dish.

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greykitty

Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Sep. 25, 2008

I loved this! I left out the celery and the marjoram (didn't have any), and used slivered almonds instead of hazelnuts. The rice was still pretty crunchy, and I'm not sure if that's supposed to happen? Or maybe I used the wrong kind... either way it was REALLY good! April 14th, 2009: Made it again with a different kind of rice.. and yes I must have used the wrong kind last time. This time I left out nuts (didn't have any) and used beef broth instead. Again left out the celery and marjoram. I like it better with the beef broth!

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KRISTY29

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Reviewed: Aug. 8, 2008

This was really very good. Used beef broth instead of chicken because I was serving it with beef and used toasted sliced almonds instead of hazelnuts. Also didn't have any mushrooms so just left them out. Husband really liked it. Think I'd like it as written also. Will definitely make it again!

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COGRANDMA4

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Reviewed: Jun. 29, 2008

This recipe was REALLY good! Perfect amount of seasoning. I omitted the hazelnuts,stirred in fresh baby spinach and parmesan cheese right before serving.

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Lucy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jun. 17, 2008

This was so great! I made it for Father's Day when I had my family meet my finace's family, so I was nervous about the meal. It was so good that my gormet cook grandma even loved it. Everyone had seconds and thirds. I made it with slivered almonds instead of hazelnuts as I prefer them. This will be a regular at my house from now on.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: May 19, 2008

We loved this recipe. I used slivered almonds instead of hazelnuts, because that's what we prefer. Otherwise made the recipe as it is submitted. It was great! I made it to take to another house so I actually added a little more broth, because I knew it would stay moister that way!! Thanks for the recipe!

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Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

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Reviewed: May 13, 2008

This recipe is amazing! I have made it several times, and even though I didn't have hazelnuts, I used almonds and it was fantastic! I doubled the mushrooms and onions because we love them! Terrific!

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 10, 2008

I LOVE IT!!! SUCH BUTTERY MUSHROOMY GOODNESS!!!! And it's SO EASY to make!!! I'll DEFINATELY make this again....it's my new favorite side dish!

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BRILLIANTLILBUTTERFLY

Cooking Level: Expert

Living In: Kenosha, Wisconsin, USA

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Reviewed: Apr. 9, 2008

Very good side dish and easy to make. I served it to company and all went back for seconds. I used roasted slivered almonds instead of hazelnuts because it was what I had on hand.

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