Reviewed: Aug. 27, 2006

added extra pepper and both my husband and I were glad I did.

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Apr. 14, 2006

I've tried to make this dish at least four times now. It never comes out the same, and it was only good once. I don't reccommend this recipe "as-is"

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XERO390

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 28, 2006

It turned out great but only giving it four stars because I made some changes. Cut down the amount of rice by half a cup, and then added half a cup of whole milk. Then seasoned with half a tsp. of salt, 1/8 tsp. black pepper, 2 tsp. garlic powder, 1 tsp. onion powder, and 1/4 tsp. oregano. Kept butter measurement the same. Also stirred halfway through baking to ensure rice would be equally 'moisturized.' Turned out very creamy and tasty!

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Trish

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 21, 2006

I find when I use this exact recipe, I am having to add an extra cup to a cup and a half of liquid and extending the time by a half hour.

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jrae72

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Reviewed: Mar. 15, 2006

I used Balsamic rice & WIld rice mixture instead of regular long grain rice. I thought it was a bit salty but my boyfriend said it was as delicious as "a restaurant quality" rice. I'll definately use this recipe again. Thanks!

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K

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 26, 2006

I basically followed mrsemmy guidelines however used a package of saffron rice that had been in the pantry but had no particular plans, precooked it according to pkg. with 2 chicken buillion cubes, generously added sauteed onion, mushroom and garlic, then mushroom soup, oregano, roasted garlic, parmesan, romano and asiago cheese,then baked. Very good.

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CATHERINE

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Reviewed: Jan. 28, 2006

This was ok. Turned out a little more bland than I anticipated.

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Becky Moodie

Cooking Level: Intermediate

Home Town: Baileyville, Kansas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jan. 20, 2006

This was sooo good. It was easy to make and very delicious.

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Brandee

Cooking Level: Expert

Home Town: Bath Springs, Tennessee, USA

Living In: Jackson, Tennessee, USA

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Reviewed: Nov. 25, 2005

I'm glad I read the reviews beforehand. I basically followed the recipies from the reviews rather then the original. I cooked my rice in chicken broth using the 2:1 ratio and also my mushrooms with two cloves of garlic before baking in the oven at 350 for 25 min. Like those before me I only added mushroom soup, onion powder and and oregano but also threw in a little parmesan cheese. After following the recipies of others this dish came out great.

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mrsemmy

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Reviewed: Nov. 12, 2005

An outstanding, tasty and easy to prepare dish. We can never put left overs from this dish in the fridge!

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JATTRUX

Cooking Level: Beginning

Home Town: Dryden, Ontario, Canada

Living In: Pok Fu Lam, Hong Kong Island, Hong Kong

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Reviewed: Jun. 28, 2005

I had to give this recipe a 3 even though it turned out good cause there was so much to change. i used 1c uncooked rice, 3 bouillion cubes, 2c water, omitted onion- used 1/2 tsp onion powder, only 1/2 tsp oregano, 2tbsp minced garlic, 1c canned mushrooms(chopped). Cooked for 50 min. on 375 last 5 minutes added a handful of shredded mozz cheese on top. This recioe needed alot of help I can't imagine how it would of turned out by itself, thanks anyway

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DINA15

Cooking Level: Expert

Home Town: Jackson, New Jersey, USA

Living In: Bridgewater, New Jersey, USA

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Reviewed: Apr. 10, 2005

I'm nopt sure if I did something wrong, or if the recipe just didn't work for me, but my rice turned out sticky. My family didn't really care for this dish.

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ryanandkylesmom

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Mar. 31, 2005

I'm usually pretty fair with my reviews, but I must say, this recipe disappointed me. The combination of flavors was somehow not right, it was extremely dry (even after knocking back the oven to 350 per suggestions and adding more broth several times.) Unfortunately, I will not be making this again.

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Raoulysgirl

Cooking Level: Intermediate

Home Town: Linn Creek, Missouri, USA

Living In: Camdenton, Missouri, USA

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Reviewed: Mar. 21, 2005

Based on what other reviewers wrote, here is what I used: 1 cup long grain rice, 1.5 cups chicken broth, 1 can cream of mushroom soup, 1 diced medium onion, 1 cup of chopped mushrooms, 1 clove garlic, 1/2 tsp sage. I sauteed the mushrooms, onions and garlic in 1/4 cup butter and then mixed everything together and baked for an hour and 15 minutes (covered). All in all, this dish was okay...it tasted very similar to uncle Ben's mushroom rice...will probably make this again, but not anytime soon.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Mar. 14, 2005

This was an ok basic rice dish. I would not be in a rush to make this again. Also, my rice burnt a little on the edges so I would recommend checking it before the 45 minutes and adding liquid as needed. Also, even after the full cooking time, my rice was not fully done.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 8, 2005

Once I made a few changes to this recipe it deserved five stars. I used two cups of long grain white rice with two cups of the broth and two cans of the soup. I used about two cups of fresh mushrooms and left it in the oven about 50 minutes. It turned out great and keeps well in the fridge! Very yummy

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BIGEATER3

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Reviewed: Jan. 10, 2005

I THOUGHT THIS WAS JUST OKAY..I ADDED EXTRA LIQUID BECAUSE OTHER REVIEWS SAID IT WAS KIND OF DRY..I ALSO USED REDUCED FAT CREAM OF MUSHROOM SOUP AND ADDED CHICKEN TO MAKE IT A COMPLETE MEAL..BUT I DONT THINK I WILL BE MAKING THIS OFTEN.

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Jan. 7, 2005

Bland. Funny texture. Tried to "save it." But...eeew.

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MZOJIBWAY

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2004

Rice was hard; not enough liquid in the recipe. Oregano did not go well with the cream of mushroom flavor.

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CAROLPDS

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Dec. 14, 2004

My family found this excellent. Changed a bit : can of chicken broth instead of veggie, 1 can of mushrooms instead of fresh and was more generous with the spices. I would like to try tarragon when served with poultry. Even had a 5 yr old friend over and she never even questioned it!!!!

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KESMIK

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