Reviewed: Feb. 15, 2012

This is the way I learned to make rice pilaf from my grandmother who was part Lebanese. So delicious. This particular recipe makes enough to feed an army!

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Reviewer:

Mrs. C.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jan. 28, 2012

I have made this recipe many times. My family and I really love this recipe. This recipe makes a whole lot of rice pilaf. Delicious recipe that I will continue to make over and over.

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Reviewer:

carmenb66

Reviewed: Jan. 16, 2012

Seems more like the beginning of a recipe to me. Kind of bland. I guess that might be what they were going for. I have made rice cooked in broth many times, not knowing it was Armenian. I used vermicelli noodles and followed the recipe to the letter. Not sure what all the fuss is about but it's okay. I would probably add some veggies next time.

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Reviewer:

Carol

Home Town: Abilene, Texas, USA

Living In: Merkel, Texas, USA

Reviewed: Jan. 10, 2012

Tastes great! The kids & everyone loved it. However I find that with the amount of liquid it calls for the rice ends up being lumpy & sticky. Then again I had chicken stock in a container not a can.

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Reviewer:

JGo555

Cooking Level: Expert

Reviewed: Jan. 1, 2012

If I could just rate the taste of this dish vs. the whole "dish experience" this would be 8 stars. BUT the calculations for number of servings is ridiculously wrong--I fed 8 people off of this recipe (as a side) as written and if the leftovers are any indication--we'll be eating this for the next 39 years. We at spicy Korean tacos as our main course & needed something to off-set the heat--this is the perfect recipe. Don't expect this to be anything more than it is--rice, vermicelli & chicken stock. It will be mild tasting, but a very great side dish (but I strongly suggest not taking the serving size mentioned in the recipe as a good estimate).

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Reviewer:

McCrearyacres

Cooking Level: Expert

Home Town: Bronson, Kansas, USA

Living In: Davenport, Iowa, USA

Reviewed: Nov. 27, 2011

Yummy! Kids and hubby requested I make this again, and again!

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Reviewer:

MelissaRenner

Cooking Level: Intermediate

Living In: Ramona, California, USA

Reviewed: Sep. 25, 2011

This has potential but, is pretty boring without adding at least some peas, diced carrots and herbs.

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Reviewer:

terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: Sep. 11, 2011

This was really good! I cut the recipe in half and it made a ton. I fried the rice with a little garlic and chicken seasoning. I also used some stock from a chicken I cooked in the crock pot. Next time I make this, I am going to check it before 20 minutes. The rice was slightly over done, but that may be because I am not used to an electric stove.

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Reviewer:

jmoore214

Reviewed: Aug. 28, 2011

Only one suggestion: after 20 minutes of simmering remove pan from heat and let "rest" (covered) for another 20 minutes. Simply recipe and always comes out perfect. No need to mess with it or doll it up, as my mother would say.

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