Reviewed: Apr. 30, 2012

I actually changed quite a bit of this recipe. I sauted the onion and some angel hair pasta, added vegetable broth, raisins, and rice, salt and some saffron. I toasted almonds, because I didn't have cashews or carrots. After the rice was done cooking I added frozen peas and toasted almonds. Yum, yum.

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Reviewer:

Heather

Reviewed: Feb. 16, 2012

Great for a special occasion.

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Reviewer:

Chriss

Reviewed: Dec. 4, 2011

Had some left over cooked brown rice, so I didn't use the long grain white rice or wild rice called for in this recipe or the broth. But added everything else to the rice & thought it was delicious!

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Reviewer:

Daymon

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Reviewed: Oct. 5, 2011

Love thi stuff!

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Reviewer:

Ashley295

Cooking Level: Intermediate

Home Town: Fort Saskatchewan, Alberta, Canada

Reviewed: May 29, 2011

This is good. Not an "authentic" pilaf. More of an adapted type dish. Super healthy and really really delicious! I made it with brown basmati rice and it was fabulous.

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Reviewer:

Grantimusmaximus

Reviewed: May 8, 2011

Excellent, I don't make any changes except I use olive oil instead of butter. The wild rice needs to cook a little longer than this recipe states. I usually cook it an hour. I've done this for Thanksgiving or just to have around for a side--this recipe makes a TON. I love it!

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Reviewer:

cinstho1

Reviewed: Mar. 7, 2011

This looks like a dish I received from a woman who was from Russia. Her's had a approx. 2 tsp. tsp. of ground fennel and approx. 1 tsp. of turmeric put in the pot with the rice and onions. It also had coarsely chopped red and yellow peppers placed on the top during the last five minutes of cooking. This recipe is still good like it is.

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Reviewer:

jacks mom

Reviewed: Feb. 19, 2011

FANTASTIC!! Changed: brown rice instead of white (which meant increasing the liquid--3 c liquid to 1 1/2 c brown rice) which also meant the rice & wild rice had the same cooking time of 45 minutes, eliminated pimentos (never have been a big fan), used veg broth instead of chicken, tossed the carrots in w/the brown rice only for the last 15 minutes, seasoned with salt & Spike. YUM!!!

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Reviewer:

jamieonthegulf

Reviewed: Dec. 14, 2010

fabulous!

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Reviewer:

Dana

Reviewed: Oct. 7, 2010

I agree with another comment, about using one pot. That's how I cook the wild rice pilaf. I start cooking the wild rice 40 minutes earlier, because I find that it seems to take longer than even brown rice. But don't drain off the liquid (and all that flavor!). Add the other rice and liquid (even brown rice), and cook until done. Oh, I'd also use olive oil before margarine (healthier...). Other than that, loved the recipe!

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