Very easy -- most time-consuming was preparing the veggies (I scrub, wash, and sanitize mine). I used carrot greens instead of beet, because the carrots I bought today had tops, and the beet didn't (they were sold out). Still tastes great -- a healthy dish that I can heat up as leftovers for my next two very busy days!

Reviewed On: May 3, 2010

I doubled the recipe, but didn't want sodium-laden broth, so substituted 1 14.5-oz. can of petite diced tomatoes w/no salt added, 1 cup red wine, and the rest water. Went heavy on the veggies, up to double, and generous with the spices. Baked the rice/"broth"/spices for 30 min., then added veggies, stirred, and baked 30 min. longer, then let sit about 20 min. Came out great! Oh, and rather than long-grain and wild rice separately, I bought a small bag of a gourmet wild rice blend and used that instead of the combo. Turned out very tasty, and surprisingly sweet, but not overly. Would serve this to company, perhaps with some wild-caught salmon and broccoli, Brussels sprouts, or asparagus.

Reviewed On: Dec. 22, 2009

Very tasty! Would serve to company. I prefer to use dry beans rather than canned, and I didn't have quite enough black beans on hand, so had to supplement with some pinto beans. I just soaked them all day, then rinsed and cooked when I got home. Also I added a little celery (during the sauté phase) and zucchini that I needed to use up. Seems like a recipe that could be made ahead and served as a side salad the next day -- will try that tomorrow, maybe alongside a veggie taco!

Reviewed On: Sep. 24, 2009