Reviewed: Aug. 26, 2009

this was ok. i used all brown rice and did it on the stove top, so i followed the istructions on the package of the rice for how long to cook it, and i added the veggies (which i doubled) half way through. next time i'll try it with chicken broth instead of veggie broth, and i'll add even more onion.

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toni's mom

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Pompton Lakes, New Jersey, USA

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Reviewed: May 17, 2009

I loved this!.. I did modify it quite a bit. I used 1 cup of red rice which has a very nutty texture but takes a lot longer to cook than long grain. I ended up putting it in a pot with more liquid and simmered about 50 min because it wasn't cooking fast enough in the oven. I also sauted the onion in margarine with the mushrooms and some chopped carrot instead of broccoli. I omitted the bell peppers. I made my own vegetable stock. I just loved the crunchy nutty taste of the red rice; sorry for those who are sticklers and follow the recipe to a T; sometimes I do, but not this time.!

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Feb. 13, 2009

Great, but less salt.

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Mireya La Chef

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Reviewed: Dec. 8, 2008

This was delish with a few changes. I added the veggies about 20 minutes in. Added garlic, chopped frozen spinach, and walnuts. I also ended up using about 3.5 cups of broth to keep everything moist. Boyfriend loved it. Makes great leftovers.

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darbs5774

Cooking Level: Intermediate

Home Town: Stevenson, Washington, USA

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Reviewed: Dec. 6, 2008

Maybe this does taste great. I would not know. One hour later, it's still cooking baking.

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Jennifer

Cooking Level: Expert

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Reviewed: Nov. 2, 2008

I am not sure what I did wrong, but the rice would not get done! I even cooked it for 30 minutes before adding the veggies & then cooked it for 30 more minutes and still the rice was hard! Very disappointed!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 20, 2008

This was good. I did omit the brown rice and carrots and maybe with these two ingredients, it would've been even better.

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HOLLYBELL

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Reviewed: Oct. 14, 2008

Nope...won't make it again. After reading the reviews, I stuck with one kind of rice. It was still too hard though and I ended up adding cream of chicken soup to give it some more...more of whatever it was missing.

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PhPhear

Cooking Level: Intermediate

Living In: Winchester, Virginia, USA

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Reviewed: Sep. 11, 2008

Very nutritious, with all the yummy veggies, but after putting it in the oven covered up and cooked for 30 minutes, the rice tasted like it just came out of the bag and the broccoli was still half-raw. I was extremely disappointed.

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Sarah

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Reviewed: May 14, 2008

use more broth-added frozen spinach

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Ali

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Reviewed: May 2, 2008

OMFG... this looked wonderful, but I can't figure out for the life of me what I did wrong. Followed the recipie pretty much, cut out the white rice, subsituted some veggies, then I decided to use Black rice (had wanted to try it out) instead of wild, as I always have brown rice around but I couldnt find plain wild. The rice wouldnt cook in the oven, transferred all to a pot, well it cooked, but Hehehehe... everything turned out dark purple cause of the black rice, which is cool, purple is my favorite color. So I had quite an adventure, and my boyfreind cracked up since the first thing he said when I told him what I was cooking was 'what meat are you cooking?'!

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Toriam

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Reviewed: Feb. 27, 2008

plain and good for when you are in the mood for baked rice (although, it stuck to the pan pretty well, just like every other baked rice I've made)

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 5, 2008

I didn't cover it so the rice didn't cook properly and I had to leave it in the oven for an hour. I'll follow the directions more clearly next time!! I added parsley, garlic and dill to add more flavor.

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CD

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Reviewed: Feb. 4, 2008

This was really bland. I followed the directions, but it really didn't taste like much of anything.

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Sarah D

Cooking Level: Expert

Home Town: Pierre, South Dakota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 30, 2007

I didn't follow this recipe as written because the rices would have ended up done at different times. I used 1 cup of brown rice and increased the liquid to 3 cups and increased the baking time to 1 hour. It turned out nicely, but it was rather bland. I probably won't make it again.

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Aug. 7, 2007

We didn't really care for this, and usually I love anything with rice. It turned out rather soggy and was pretty bland. I used rosemary, as another reviewer mentioned, and it was the only thing that really gave it any flavor.

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spiceisnice

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2007

Recipe was delicious; I added some fresh rosemary which added a lovely amount of flavor! I used only the brown rice and substituted green beans for the mushrooms. Wonderful!

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Heather R

Cooking Level: Intermediate

Home Town: Marlton, New Jersey, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Mar. 11, 2007

I gave this 4 stars because it is a great BASE recipe. For added flavor I used portobello mushrooms, and added Cilantro Pinto beans. Since I am vegan I chose the Glory Sensibly Seasoned brand flavored without meat. To cut back on sodum I used lower sodium vegetable broth and the pinto beans in lower sodium.

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SGOSSARD

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Reviewed: Jan. 12, 2007

This recipe was very tasty. It seems very versitile. I would like to add red peppers because I like spicy food. It was seasoned well. I followed all the directions and the rice was good. I used only brown rice because that's all I had and the rice was GOOD!!!!! I can't wait to cook this for my parents. It's a way to get healthy food all around (brown rice and vegies). I think I'd ask more vegetables but it was fine the way it was.

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whatawhat

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Reviewed: Dec. 4, 2006

this was a great change and everyone loved it

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Junieb

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Baked Rice and Vegetables in Broth

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