I was looking for a way to use leftover already cooked wild rice when I found this recipe. I sauted the onions & mushrooms (portabello) and then added the wild rice (cooked with veg. broth) & water chestnuts and heated through. So my method was stovetop from start to finish...very quick & easy since the rice was cooked. I really liked this dish and will definitely make it again. Thanks for the recipe!

Reviewed On: May 2, 2009

I've made this twice now and we REALLY like it. Most likely this recipe will become a regular in our household. Great texture with mild sweetness...just right for daily use when a heavier, coarser bread isn't wanted. I'm thinking of adjusting ingredients to make a bit larger loaf if I do use this as one of the weekly recipes. I'll post how that goes if I that.

Reviewed On: Feb. 8, 2009

Great bread! I did increase the cheese to 1/3 cup and all herbs to 1 1/2 tsp. This bread makes an excellent grilled cheese - spread bread with marinara sauce and add mozzerlla cheese then grill. Has become a regular in our household. Also good spread with cream cheese. Thanks for the recipe!!

Reviewed On: Jan. 31, 2009