Reviewed: Jan. 6, 2008

This recipe is fantastic! The only thing I did differently was eliminate the butter for the dish, and instead used a tiny bit of oil to help toast the almonds. Oh, and since broth has quite a bit of salt already, I didn't add any further salt. Thanks for sharing! It is now on my weekly side dish list.

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Melanie

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Reviewed: Dec. 31, 2007

This has got to be the best side dish ever! I could eat this as a meal by itself. Used craisins instead of the raisins and it was beautiful!

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Janee'

Cooking Level: Intermediate

Home Town: Waco, Texas, USA

Living In: Georgetown, Texas, USA

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Reviewed: Dec. 30, 2007

This side dish is loaded with flavor. The sweetness from the raisins and crunch from the almonds went well with the honey baked ham I served for Christmas dinner. No need to use two saucepans for the wild and brown rice, though. Just put all the liquid in one pan, add the wild rice, then 20 minutes later add the brown. I made it about an hour before serving, so undercooked it slightly, left it on the warming burner and in an hour all liquid was absorbed. Delicious!

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Jeanne

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Reviewed: Dec. 30, 2007

This dish is great! I didn't have wild rice on hand, so I sub.ed white rice for it and I completely omitted the butter (it's really not necessary). Delicious! :)

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kap2

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Reviewed: Dec. 21, 2007

Very good side dish. I served with Cornish game hens with Garlic and Rosemary. Very pleasant meal.

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jeanneferg

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

This recipe was delicious! I used cranberries instead of raisins and it turned out great. It's very easy and looks great on the table.

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Kate

Cooking Level: Beginning

Home Town: Los Alamos, New Mexico, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 21, 2007

Absolutely delicious! A great combination of flavors and textures. I'll be taking this to our Thanksgiving event this year. Thanks so much for sharing!

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B. Robinson

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Reviewed: Oct. 17, 2007

I've been eating brown rice for 25 years because it's good for me. With this recipe, now I'll eat brown rice because I like it! The broth, almonds, raisins, and parsley combine to give this pilaf a great taste, and the crunch of the almonds and chewiness of the raisins lend a lot of textural interest. I had no slivered almonds, so I used whole, rough chopped; will probably do that again for the extra texture. I give 5 stars for this contribution, because it's also a snap to make. Thanks for sharing, Mark!

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taokeema

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Reviewed: Dec. 5, 2006

I registered here just to rate this recipe! This side dish stole the whole show! The disk looks lovely and the texture and taste are wonderful! It was even good cold the next day right out of the fridge. Brown rice and wild are so much better for you than white rice, but I'll admit I like white rice better. So my husband and I usually eat brown rice but I can't say we ever absolutely loved it. I was very happy to find a recipe for a healthier dressed up rice that makes us want to eat it every day! I didn't have any golden raisins on hand so I used the regular variety. I also cut all the butter from the recipe substituting a little more chicken stock, and just used a sparse amount to sauté the almonds. Next time I'll prolly use a little EVOO to do that. I would definitely recommend this side dish!

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