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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shaunabphillips

Home Town: Meridian, Mississippi, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jul. 4, 2008

Very nice, but could use a little more spice or kick. I cut the butter use in half, and it still turned out nice. I would suggest roasting the almonds instead of sauteing them to save on fat grams.

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Bobby Tarsus

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: Jun. 29, 2008

Very tasty and lots of flavor.I added finely chopped celery and carrots, and exchanged the golden raisins for dried cranberries, as suggested by other reviewers..very colorful as well as flavorful. served it to guests with grilled shrimp.I will be making this again and again..

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tmcp

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

This dish is outstanding! I've never been much of a brown rice fan, but this rice has converted me. The first time I made it, I followed it as is using 1/2 the recipe. The second time I made it for a dinner party using the full 10 serving recipe, I sauteed finely chopped celery and carrots (about 1/2 cup each) and used vegetable boullion, and it was incredible.

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Mina

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 21, 2008

This is a very good recipe. I only used half the amount of almonds and it seemed perfect. It may just be personal preference. The combination between the raisins and the almonds was amazing!

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borofirefighter

Cooking Level: Intermediate

Home Town: Edinboro, Pennsylvania, USA

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Reviewed: Jun. 10, 2008

Pretty good! I think I over cooked the almonds because they were a bit overpowering.

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HappyCook

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Reviewed: Jun. 4, 2008

Amazing flavor and absolutely delicious! Soft and crunchy, salty and sweet. What more could you want? Thank you for sharing the recipe, I will make regular use of it.

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Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: May 27, 2008

I'm not a big rice lover, I'm just trying to eat healthier, I cut the butter down, also used half applesauce in place and this was delicious. Even better than the unhealthy stuff I 'thought' I was gonna be missing!!! THANKS!

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Citallas

Cooking Level: Intermediate

Home Town: Walker, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: May 21, 2008

This was good but kind of bland. I added garlic & onion salt and that helped. But the next day, I took the leftover rice and mixed it with leftover broccoli and chicken. I sauteed some celery and onion and microwaved a few slices of bacon. I mixed all of it together with a can of cream of mushroom soup and some milk and it was deeeeelishhh!

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The Dahl House

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Apr. 24, 2008

This was absolutely DEEEE-LISH! I didn't have any fresh parsley, but it was fantastic without it!

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Roger & Laura

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: Apr. 13, 2008

pretty good. makes a lot. I doubled the almonds, because they are yummy! doesn't call for too much butter, but I think it could be left out completely and still taste really good. (just to be really healthy)

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AMBEROGIA

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2008

Excellent recipe. Exchanged the brown rice for basmati rice. Did not use as much butter as it called for. Sprayed pan to brown almonds. The excess broth from the wild rice, I saved for another recipe. Excellent. Will definitely make again.

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susan

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 17, 2008

I doubled the recipe and served this as a side dish for a large dinner party. I prepared it a few hours in advance and kept it warm in a crock pot. It turned out wonderful and I got many compliments. I will be making this again!

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BETSYLEE28

Cooking Level: Intermediate

Living In: La Crosse, Wisconsin, USA

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Reviewed: Mar. 2, 2008

This recipe was not very good. I thought the taste of the raisins with the chicken broth was not that great. My husband didn't think it was that bad but nothing to rave about. Would not make again.

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jenny27

Cooking Level: Intermediate

Home Town: Wisner, Nebraska, USA

Living In: Boulder, Colorado, USA

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Reviewed: Feb. 24, 2008

I've been making this recipe for years, it's a great side dish. I love the nutty flavor of the wild rice combined with the sweetness of the raisins.

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Glenda

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Reviewed: Feb. 16, 2008

The best rice I have ever tasted. My entire family loved it. Served it with Chicken Cordon Blu. It reheats very nicely also.

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Leana

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 2, 2008

This was an awesome recipe. The only thing I did different was bake the brown/wild rice instead of cooking it on the stovetop. I took 1 1/2 cups of a brown rice/wild rice mixture and put it in a 8x8 baking dish. Preheat oven to 375. Bring 2 1/2 cups water or chicken broth to a boil on the stovetop and add to the rice in the baking dish. Cover with foil and bake for 60 minutes. The rice will come out perfect every time! Then I added the almonds and used dried cranberries. It was wonderful. Thanks for the recipe.

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jan. 24, 2008

This was very good. I did exchange cranberries for raisins. However, i think i added too much nut...BF didn't like all the nuts. I thought it was still good. Guess that's what i get for not measuring the nuts.

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