Reviewed: Jan. 30, 2010

Not a bad recipe. I cooked the vegetables in some vegan margarine, then transferred it to my rice cooker with brown basmati and water. After cooking I threw some defrosted edamame in with it. I would definitely play around with the seasonings in the future, but it's a nice and healthy side dish!

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ieatwithgusto

Cooking Level: Intermediate

Home Town: Saratoga Springs, New York, USA

Living In: Gansevoort, New York, USA

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Reviewed: Dec. 10, 2008

This was a huge hit with my family. I put the rice, water and vegtables in the bottom of my rice cooker. I put the vegtables in the steamer basket of my rice cooker. When the rice and vegtables was done tossed them together with the butter.

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NarumKnits

Cooking Level: Expert

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Reviewed: Sep. 1, 2008

The vegetables were delicious. I ended up not mixing them into the rice and just eating them alone.

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TRARECAR

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Reviewed: May 21, 2008

I tried this recipe with a few changes...I used chicken stock and brown rice, and I added mushrooms and garlic. It was delicious. Definitely a keeper!

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mommysorensen

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Reviewed: Mar. 8, 2008

Came out kind of bland, won't make it again.

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ksm4482

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

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Reviewed: Jan. 30, 2008

A great way to take the boring out of rice.

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Star3473

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Reviewed: Jan. 25, 2007

Not the greatest. It had a good flavor, but cooking the veggies WITH the rice for so long made them mushy. If I make again, I will add the veggies for the last couple of minutes the rice is simmering.

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: May 15, 2006

Super good!! I was looking for a nice asparagus-infused recipe and made this for my mom and myself tonight... there is definitely enough left over for tomorrow! I could have used a little more spice, but my mom likes it mild... though I added Srarchi (sp?) hot sauce to my own portion, and that tasted supurb. Also, I didn't have any thyme on hand... and substituted instant brown rice for the regular rice. Still delicious!

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amylj785

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Reviewed: Feb. 12, 2006

I used mushrooms instead of zucchini and it was very good. Also added celery salt to the seasoning. Will definetly make this again.

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Jackie

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Jan. 14, 2006

Unfortunately, we weren't fans of this one. The vegetables turned out a bit soggy with the addition of the rice.

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Heather

Home Town: Lansdowne, Virginia, USA

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Reviewed: Aug. 2, 2005

I did several things differently... I cut up 2 chicken breasts and cooked them in butter, set that aside, then cooked the veggies and added the chicken back in right before adding the spices. I personally liked the zucchini the best, so I used 2 of those. I doubled the amount of oregano, basil & garlic. I also made the rice in a different pan. I tried to make basmati wild rice, but that didn't work out so well... :) (if anyone knows how to make it right, I would love the help!) so I ended up making instant rice and mixing it in with the veggie/chicken mixture, which was EXCELLENT. My husband loved this!

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Desiree

Cooking Level: Expert

Living In: Missoula, Montana, USA

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Reviewed: Aug. 2, 2005

Very good! I used couscous instead of rice(1 cup water + 1 Cup couscous)and I mixed it all together once the couscous was steamed and fluffed. I will probably make it the same way with the rice because I afraid that the veggies might be overcooked for my taste. I will be making this again with rice, couscous or maybe even pastas like orzo and risi. Thank you for this versatile gem!

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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Aug. 4, 2004

Snapper says this is a good recipe. Snapper cooked the rice in my rice cooker and added it to the vege mixture. That way the vegetables didn't get soggy. Snapper added chicken which was very tasty. Simmered it in a mixture of soy sauce, chicken broth and thickened it with flour. I then added it to the mixture as well. MMm very tasty.

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Snapper

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: West View, Pennsylvania, USA

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Reviewed: Mar. 26, 2004

This was not appreciated by my family. The rice was too soft and the color was unappetizing after cooking it with the vegetables. My husband thought it had an unappealing aroma - even before he tasted it. We love rice, zuchini, and especially asparagus. I was suprised that the combination of everything wasn't a hit.

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BisBatt

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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Reviewed: Aug. 4, 2003

Very flavorful! My husband really liked it and he's not a big fan of veggies.

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Laura Retta

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Reviewed: Jun. 7, 2003

I really enjoyed this recipe, although I will use a little less cayenne next time as a bit too hot for my taste. Also used chicken stock rather than just water. Delicious!

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BADABING1

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Reviewed: May 22, 2003

This side dish I agree is easy and makes good size portions, but I would recommend using a chicken, vegetable or even beef broth instead of water for more depth of flavor. The spices are strong (I would have held back a little on the thyme), but compliment the veges. Cooking the vegetables with the rice makes them mushier than I would have liked, so I may not cook them much first next time. I also added fresh mushrooms and topped with parmesan cheese when served. Husband generally liked this, so we will try it again.

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