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

I made sure to sift my flour, and only used a scant 3 cups. Added a tablespoon of baking soda. Also used honey instead of sugar, olive oil instead of butter, and minced garlic (plus a couple spoonfuls of juice!) instead of powdered. Very tasty loaf, perfect with the split pea soup I'm also having tonight!

Reviewed On: Mar. 12, 2009