Reviewed: May 14, 2012

I took other reviews into consideration and cut the rice back to a cup. I did not have vegetable broth on hand, I had to substitute beef broth. I baked my rice at 350 degrees for an hour. It's not often that I make a rice dish that disappears but this one was seriously inhaled. My husband went back and ate what was left in the casserole dish and asked if I could make this again soon. This casserole may have a couple issues but the previous reviewer's helped save me a disaster in the kitchen. Don't discount this recipe--cut the rice back by half and it's perfect.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 16, 2011

I gave this 3 stars because I didn't follow the exact recipe, rather I took the advice from the other reviewers. I cooked the rice before hand, sauteed the onions with butter and garlic, added only a cup of broth and a little milk and baked uncovered for 30 minutes. I was delicious! Definitley will make again!

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Reviewer:

ICOUNTSTARS

Cooking Level: Intermediate

Home Town: Powhatan, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Jun. 26, 2010

ok...

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Reviewer:

littlemisscookie

Reviewed: Mar. 22, 2010

I followed the suggestions from the last 2 reviewers and it definitely would benefit from marjoram, more mushrooms, and more garlic and even some parmesan. Everyone ate it, but I didn't hear anyone say, "Oh, this is good". I think mediocre at best.

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Reviewer:

STRAVIS2

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Jan. 30, 2010

very tasty my daughter said it tastes like rice-a-roni was meant to taste

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Reviewer:

bre

Reviewed: May 2, 2009

I make this all the time. The reason people are having trouble with it is you must bring the liquid to a boil before adding all the ingriedience to the cassarole dish. heat the soup and broth on the stove or microwave first.

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Reviewer:

sashasunshine

Cooking Level: Professional

Home Town: Margate, Kent, England, U.K.

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 10, 2009

This was just alright. I added some chopped mushrooms and garlic powder. I also backed down the temp to 350 and baked for 30 minutes. Rice was done but starting to dry out. Didn't have any broth left so I added some milk. It was fine just not great...but we sho ate it!

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Reviewer:

Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

Reviewed: Mar. 19, 2009

This was really good when I used it in-place of a wild rice mix inside of game hens. I cooked the rice first then stuffed it into the raw hens and continued to cook the hens and rice for about an hour and a half - the reason I'm giving it four stars though is because I think the rice that was out of the chicken that soaked up the extra spices and butter tasted much better than the rice inside - which just tasted kind of bland.

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Reviewer:

Manda

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Feb. 20, 2009

I needed to cook this about twice as long as the recipe recommended. It was good, but labor-intensive. I probably won't make it agin due to the time factor though.

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Reviewer:

sailshonan

Cooking Level: Expert

Reviewed: Jan. 7, 2009

Ive made this several times, and i enjoy it, my family wasnt too crazy about it, but their not mushroom fans. I used minute rice and substituted chicken broth for the vegetable broth. It did not turn out dry and the rice was cooked all the way....ill continue making this.

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