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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sashasunshine

Cooking Level: Professional

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

Living In: Toronto, Ontario, Canada

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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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Chantelle

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Westfield, Indiana, USA

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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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Manda

Cooking Level: Expert

Living In: Fullerton, California, USA

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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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sailshonan

Cooking Level: Expert

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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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jlynnklein

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Waterloo, Nebraska, USA

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Reviewed: Dec. 4, 2008

So-so. I had to make quite a few changes to get the consistency right and over all it was a disappointment.

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CMSINK

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Jan. 8, 2008

This recipe turned out very nice for my family and I.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Nov. 17, 2007

I read some of the reviews and I did sautee the rice with the onions and added some garlic. I'm giving it a lower rating because I think it needs more water, vegatable broth, or another can of mushroom soup. It didn't turn out for me and I ended up putting it on the stove and cooking it like plain rice adding 2 extra cups of water. It turned out o.k.

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Terry

Cooking Level: Expert

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Reviewed: Nov. 6, 2007

I followed the recipe exactly and the rice turned out clumpy and flavorless. Also dry oregano seemed to have really ruined it for me.

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Dina

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

The recipe as is is very bland. So to tweak it a bit, I replaced the vegetable broth with chicken broth (1 can). Added pepper and a litte bit more salt. Also, instead of the oven, I cooked it on top of the stove (simmer for 20-25 minutes).

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LTLBITZ

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Oct. 16, 2007

mushrooms...onions and oregano and tree fav flavors!!! I LOVE IT!!!

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mrs.pereira

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Apr. 20, 2007

mixed it all up, then let sit for a hour- also baked at 375 degrees (same amount of time though) delicious!

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 29, 2007

Instead of using the vegetable broth..I used a whole can of chicken broth-using a whole can rather then a cup makes it more moist..I also added some shredded cheese when I mixed it all up and then topped it off with more shredded cheese and then baked it. This was a hit with everyone! Ive added this to my recipe collection

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MGUSTAFSON2002

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Reviewed: Dec. 29, 2006

This recipe is a total waste of rice. I'm not even sure it is a recepie... I mean, everyone who has rated it above 1 star has changed the ingredients and the solid to liquid ratio to make it taste better and finish with an edible texture. To prepare this recipe as-is yields a mildly seasoned dish of cardboard granules. I would not recommend this recepie for human consumption.

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tony_pdx

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Reviewed: Dec. 17, 2006

I make this recipe every Christmas for my family and they all love it. They always make sure I am making it. The only thing is I do my own thing but kinda follow the recipe. I first cook rice acording to directions on box. I then cook mushrooms and garlic together in butter then mix everything together and pop it in the oven for about 1/2 hr and it comes out wonderful. I have tried the recipe as it said to do and it just too long and the liquid was never gone. Tweeked it and wonderful

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karrie

Cooking Level: Intermediate

Home Town: Guilford, Connecticut, USA

Living In: East Haven, Connecticut, USA

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Reviewed: Dec. 11, 2006

I've been making this recipe for ages now, having forgotten to review it. This is delicious! I increased the vegetable broth to a whole can (14oz), stirred halfway through, and this was perfect. Yummy, Yummy, Yummy!

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mrscreech

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Cary, North Carolina, USA

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Reviewed: Nov. 21, 2006

The ingredients seem to have potential, but I found this recipe bland and unenjoyable.

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CookEmonster

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Reviewed: Nov. 14, 2006

This rice dish is nothing special. I could have done the same thing in a pot in half the time. I was very disappointed with the final product. After much doctoring it was alright, at best. I would NOT recommend bothering with this recipe.

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Rockstar Mama

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Reviewed: Oct. 5, 2006

I took the advice of the other reviewers and added extra liquid so the rice wouldn't be so dry. The whole can of vegetable stock and about a 1/4 cup of water seemed to work. I also added some sage for some extra flavor and tilapia fillets on top of the rice. They cooked up perfectly by the time the rice was done cooking. Great recipe!

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kmiyamoto

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Reviewed: Sep. 7, 2006

This smelled terrific while baking....wonderful aroma and flavor....five stars there. I followed other reviewers suggestions and cut back the rice to 1 1/2 cups, added extra milk, broth, and water, and reduced the oven to 350 (for 60 min), but I still had undercooked rice....I finished it in the microwave and added ALOT more liquid but it was still sticky/dry. Everybody still liked it, but would have preferred a creamier consistency. I may try this again, but use minute rice instead of long grain and use 2 cans of soup, OR precook my long grain rice along with 2 cans of soup.

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