Reviewed: Nov. 16, 2009

I liked this recipe. I would make it again.

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BECKY R

Cooking Level: Intermediate

Home Town: Palmer, Massachusetts, USA

Living In: Chicopee, Massachusetts, USA

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Reviewed: Oct. 17, 2009

Really, really good! Everyone in my family enjoyed this, from my husband down to my 10-month-old (sans nuts). I did make a few changes. I added more veggies (cauliflower, broccoli and carots). I didn't have instant rice, so I cooked regular brown rice on the side first, steamed the vegetables seperately, and then added all the ingredients together in the end.

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Amanda Y

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Reviewed: Sep. 16, 2009

really good! needs a little "something something" to kick it into 5 star atmosphere - but very enjoyable and definitely an addition to the dinner rotation!

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mrsmaggiehunter

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Reviewed: Aug. 22, 2009

good for an otherwise empty cabinet!

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Becca

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Reviewed: Aug. 10, 2009

This was amazing! I used regular brown rice, a vidalia onion, extra garlic, lots of broccoli. I also steamed my broccoli on the stovetop rather than the microwave. We loved this dish & it will be a staple at our home!

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SLHENDERSON

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Aug. 10, 2009

I really enjoyed this, but had to make a few improvisations. I used pine nuts, (no walnuts), chicken broth, (no vegetable broth), and added a can of tiny salad shrimp. It was definitely better before I added the tiny shrimp, they are salty little buggers! I will make this again, maybe trying almonds instead of the walnuts next time.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jun. 12, 2009

Very tasty vegetarian dish. Used regular brown rice and pine nuts to compliment as crunch. Would make again!

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: May 27, 2009

I loved all of the cooking methods used to create this dish, I used tasted almonds and white instant rice-but next time I have brown in the house I think it would be great. I used a half a onion which I loved, my husband though did not, so I'll be making two versions of this one with onion, one without. I also liked the way the broccoli cooked up in the microwave. The nut crunch was great.

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Missy Anne

Cooking Level: Expert

Home Town: Payson, Utah, USA

Living In: Pleasant Grove, Utah, USA

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Reviewed: May 13, 2009

Yummy good, except I used "real" slow cooking brown rice, pan toasted the walnuts and stir fried the broccoli with butter (excluding the salt and pepper entirely). It was delicious and WORTH the extra cooking time

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Huggle Buggle in MA

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Reviewed: Apr. 28, 2009

tasty

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genghis

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Reviewed: Apr. 23, 2009

I really liked this recipe even though I changed it a little because of what I had on hand. I used basmati rice and cooked it in chicken broth. I pretty much did every thing else the same. Used fresh broccoli and extra cheese. I would use extra walnuts next time... it made it really good.

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machub

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Apr. 18, 2009

This recipe as I made it would be 4 stars, but since I changed SO much from the original, I'm giving it 3 stars. I steamed the broccoli and used regular brown rice, cooked in veggie broth. I sauteed the onions and garlic in canola oil and substituted pine nuts for walnuts. I used more cheddar and added Parmesan, and I mixed everything together in a large bowl, put in a small casserole dish, sprinkled more cheese on top, and baked it all. It turned out quite well with these changes.

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Parjata

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Reviewed: Apr. 16, 2009

WE LOVE THIS RECIPE!!! I took some ideas from the other reviewers and exchanged the walnuts (i´m not too crazy about them) for pine nuts. All in all, a good, easy recipe to put together!

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Marina Ramalho

Cooking Level: Intermediate

Home Town: Natal, Rio Grande Do Norte, Brazil

Living In: Whistler, British Columbia, Canada

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Reviewed: Mar. 31, 2009

My family and I really liked this, but I did tweak it. I used olive oil as others suggested and cooked the onion and garlic in it. Then I added the brown rice and 1 and 1/2cups of chicken broth and cooked that til the rice absorbed it. Then stirred in half the amount of cheddar and 1/4 c of parmesean cheese. Threw in the broccoli and added a can of cream of mushroom soup and then poured in in the dish. I don't care for walnut so added italian seasoned panko bread crumbs on top and the rest of the cheddar cheese and cooked it for 20-30 minutes. MMM MMM it was delish! My picky son even ate it. Next time i might add a little Mircle Whip salad dressing to give it a little more zip.

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Scrappy

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Reviewed: Mar. 16, 2009

We followed other reviewers' suggestions and cooked regular rice in a rice cooker, then mixed everything together in a casserole and baked til the cheese was bubbly. We also added a little bit of red pepper flakes and cumin. It was very tasty!

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mandy

Cooking Level: Beginning

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 13, 2009

My husband and I thought this tasted a little plain. Generally think it needs more seasoning and maybe more cheese?

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Dre

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Reviewed: Mar. 2, 2009

Great taste and quite easy to assemble.

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S1W2C3

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Reviewed: Feb. 27, 2009

Hey this was wonderful, and even better the next day for lunch!!!! Wow!

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tuckerhouse

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Reviewed: Feb. 19, 2009

Yummy! Aside from adding extra garlic (because I love it!), you really don't need to edit the recipe. I used one bag of frozen broccoli, and before popping it in the microwave, tossed a pinch of salt and a few shakes of garlic salt for flavor. After mixing the broccoli, rice, and cheese, I used others' suggestions and tossed it into a casserole dish and baked it at 350 for 15 minutes. Very simple. Next time, I'll try water chestnuts in place of walnuts just for a lighter crunch. I highly recommend this recipe!

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