Reviewed: Nov. 3, 2009

WONDERFUL RECIPE FOR WILD RICE...I TOASTED THE ALMONDS FOR AN ADDITIONAL CRUNCH AND SPRINKLED THEM ON TOP. IT WAS EVEN TASTIER THE NEXT DAY AS THE RAISINS ADDED A MORE SUBTLE FLAVOR!

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shari

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Reviewed: Oct. 24, 2009

Taking this as a side dish to our gourmet club dinner tonight. It is so pretty! Used craisins rather than golden raisins. Added 1/2 c each of finely chopped celery and carrots. It definitely passed the taste test at home! Will also use for Christmas dinner.

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betsy

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Reviewed: Oct. 2, 2009

This is a great dish! I wouldn't have thought to cook the different kinds of rice for different times, but that worked out well. I didn't use raisins, but I added some chopped green onions and mushrooms to the simmering rice and it was quite yummy. One thing to be careful of is browning the almonds too much (i.e. don't get distracted on facebook while they're cooking), but they weren't burnt. I paired this with some breaded orange chicken breasts, and it made a great combination, as well as yummy leftovers for the next few days!

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Eowyn

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

Excellent (with substitutions) I don't like raisins so I used cranraisins. This really gave the rice a punch of flavor. I also spiced up my broth for the rice. The dish took longer than quoted due to the rice cooking times. Cook both rices to correct consistancy. My brown rice came out a bit mushy, but everyone LOVED the rice at my dinner party. It was great as a left over too. I even ate it cold on a spring mix salad. It was super!

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Food Service Dir./Chef wantabe

Cooking Level: Intermediate

Living In: Laveen, Arizona, USA

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Reviewed: Aug. 30, 2009

Superb. I made two alterations: I substituted craisins for the raisins, and then as I prepared it, I thought it needed one more ingredient for another flavor, texture, and color. I diced a Pink Lady apple and added it at the end, and that was the perfect touch. My husband kept saying " good rice" as he took more and more.

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SHARZ96

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Reviewed: Jul. 1, 2009

Very tasty. Made a great accompaniment to salmon.

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LOSTDUTCHMAN

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Reviewed: Jun. 21, 2009

Great, but make a half recipe for a smaller family - the leftovers aren't as appealing as the fresh dish.

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Amanda (GF-CF-SF-FF)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jun. 1, 2009

Used brown and wild rice and golden raisins. It did not wow anyone in the family,or guest but they ate it. No one asked for seconds. Served it with salmon. I enjoyed the nice change from potatoes.

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Janeanne

Cooking Level: Intermediate

Home Town: Odessa, Florida, USA

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Reviewed: May 27, 2009

Great recipe! Loved it, but had to use organic raisins because that was all I had in the house. I will try with golden raisins next time and it may be better with those because they are plumper. Husband hates raisins and still ate this:)

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Leaving99

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Mar. 29, 2009

Very tasty! I used this with the beef tendrloin with roasted shallots and the tasty green bean recipe from this site. No doubt the finest dish I have made from here. Thank you for the full belly!

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D.C. Only

Cooking Level: Expert

Home Town: Delano, Minnesota, USA

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Reviewed: Mar. 2, 2009

This recipe makes a lot! I could have easily halved the recipe for a dinner party of six. I used half golden raisins and half dried cranberries. It added a little more color to the presentation. Our company loved the rice. My husband was so impressed when he realized it was a "from scratch" recipe. Kids weren't so crazy about it, but that's because they don't care for nuts and berries...they would prefer Rice A Roni. :)

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shandecor

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Reviewed: Jan. 29, 2009

This was good, nice side dish for x-mas dinner.

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Katie

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Reviewed: Jan. 22, 2009

Really Yummy! The first dish I made fro all recipes.

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jovi16

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: Jan. 10, 2009

I expected more flavor. Chicken flavored rice again. Even the toasted almonds couldn't elevate this beyond Rice-a-Roni. I will keep this as a starting point. Maybe cranberries instead of raisins, maybe some bulk sausage. Don't know, but I won't give up.

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jvermeulen

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Reviewed: Dec. 26, 2008

Very easy to make. I thought it needed a bit more sweetness than the raisins alone imparted. Originally, I added a tablespoon of sugar and that helped a bit. I will reheat the leftover tonight with cooked Granny Smith apple slices caramelized with butter and sugar. I think that will achieve the taste and texture I am looking for.

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FormerCrewMom

Cooking Level: Intermediate

Living In: Long Island, New York, USA

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Reviewed: Dec. 13, 2008

This dish is delicious!!! I brought it to a Thanksgiving potluck and my friends are still raving about it. So yummy. I made it the night before and heated it up in the microwave on a low setting - you can add more chicken broth, if reheating dries it out. The only change I made was to substitute dried cranberries for the raisins (because I forgot to buy them), but other than that, I made it as-is and it was fantastic. Thanks so much for sharing the recipe. I'll be making it again soon.

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SROBERTS07

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Reviewed: Oct. 14, 2008

The only change I made was to add extra golden raisins -- an excellent suggestion from another reviewer. I was a little worried about this recipe because it seemed a little soupy, but I poured it into a casserole dish and took it on a camping trip. It stayed overnight in the RV fridge and the next day at dinner I warmed it through in the oven. It was PERFECT. Fluffy and light, with lots of flavor (and I was glad I added those extra raisins!). This is a terrific make-ahead side dish. THANKS!

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SwanInWA

Cooking Level: Intermediate

Home Town: Fremont, California, USA

Living In: Port Ludlow, Washington, USA

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Reviewed: Oct. 1, 2008

Very tasty, but will increase the golden raisins by 50% next time I make it- they tended to get lost among all the nutty goodness!

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ASALUFA

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

This was absolutely fantastic. I will make again for sure and probably add some mushrooms - Yum!!!!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 11, 2008

I have made this several times and everytime it STEALS the show! This rice is addictive! You wouldn't think you'd like it, given the raisins and almonds...but as my sister said when she tasted it (and gobbled it up): "It tastes like happy!"

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