Reviewed: Oct. 13, 2009

I have made this a few times and loved it! It's such a wonderful combination of textures and flavors. Also very good served cold.

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reidnez

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Reviewed: Oct. 5, 2009

It made me an absolute glutton! Just couldn't get enough!

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RJB101a

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Reviewed: Sep. 24, 2009

I agree with those who think it's missing something. I thought, with all of these ingredients, it would be full of flavor but was surprised how bland it is.

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 16, 2009

Excellent! I made this for a New Year's dinner and recieved so many enthusiastic, full-mouthed comments about this rice. I'll definitely make this again over the holidays!

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maria

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

Fabulous!

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PRUDCHIC7

Cooking Level: Expert

Home Town: Rio Linda, California, USA

Living In: Buckley, Washington, USA

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Reviewed: Aug. 12, 2009

very interesting flavor with a crunch

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CLAIRTEE3

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Plainfield, Illinois, USA

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Reviewed: Aug. 1, 2009

very good, but it's missing something. not sure what. but this makes a great side.

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Rmolledo

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Reviewed: Jul. 7, 2009

This tasted great! I liked the different textures and flavors that resulted from mixing the different types of rice, veggies, cashews and raisins. For some reason, I always have trouble making rice, so to make sure I the rice came out correctly for me, I made the the wild rice first in a rice cooker, then put the wild rice in the refrigerator and cooked the long grain rice in the rice cooker. I simmered the butter, onions, and carrots for fifteen minutes, then I combined all the ingredients in the end. The dish looked great....I should have taken a picture but I was too hungry to take time out to take a pic first.

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Joseph

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 1, 2009

Dish was really good, but the rice took forever to cook and the vegeatables got overcooked. When I make this again I will cook the rice separately in my rice steamer.

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Audrey T.

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Reviewed: Jun. 21, 2009

Delicious! Sweet and rich flavor, with a wonderfully unique texture from crunchy cashews and raisins (if you like raisins at all, I would recommend doubling the amount!) My family gobbled it all up the first time I made it, and it's now a favorite family recipe!

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Baker S

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Reviewed: Jun. 3, 2009

Pretty to look at but kind of ok to eat. Complicated to make.

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lindsey b.

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Reviewed: May 25, 2009

This dish is very good and kid-friendly. Great for a picnic as is. Made it with the same ingredients as featured. It would be a help if the directions were edited to put the wild rice on first, then prep for the rest of the dish in the meantime. If I were serving this with ethnic food, I may add curry, or cumin depending on the main dish.

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KMYOHO

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Reviewed: May 12, 2009

This was very good. I substituted olive oil for the margarine, roasted red peppers for the pimento peppers, and I added cumin and curry powder. Based on other reviews, I toasted the nuts and started the wild rice first so everything would be finished at the same time.

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EVEDDER

Living In: San Francisco, California, USA

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Reviewed: Jan. 27, 2009

I am not a rice fan but I have to say this is some of the best rice I have ever had. It wasn't hard, the ingredients were easily obtainable and it made way moer than the 2 of us could eat in one setting(and I did cut the recipe way down) It will be something I will be proud to serve for guests and family alike.

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Alexis

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Dec. 27, 2008

This recipe makes for a beautiful presentation with all the colors. Next time I make it though I need to layer with seasoning as it was a little bland.

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LOOSENUP

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Reviewed: Dec. 4, 2008

An impressive hit for thanksgiving. Enjoyed by everyone

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molly

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Hollywood, Florida, USA

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Reviewed: Nov. 11, 2008

SO GOOD! My family and friends love this. I use almonds instead just because I think they are healthier and it is still wonderful.

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CASHNIC

Cooking Level: Expert

Home Town: Gilmer, Texas, USA

Living In: Pearland, Texas, USA

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Reviewed: Sep. 15, 2008

Made this with the recipe for lamb chops with balsamic reduction and salad with the absolutely fabulous greek/house dressing from this website and all 3 were loved by all of my family including the children. It is rare to find something that is loved by everyone but this one did it. I left out the diced pimento peppers and it was still delicious. Thanks for sharing the recipe.

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COOKIEWHIZ

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Reviewed: Aug. 1, 2008

Delicious! I have made this dish many times. I served it at a ladies luncheon and had so many compliments. For Christmas I used almonds and dried cranberries instead of cashews and raisins. Easy and healthy.

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margiebirds

Cooking Level: Expert

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 30, 2008

This is a wonderfully versatile recipe! Make it often enough that I've been playing with ingredients. Favorite modification so far: Left out the carrots. Added a chopped jalapeno and 3 garlic cloves. Also added 1/2 tsp tumeric and 1/2 tsp cumin - and a can of mandarin oranges at the end. Also, toasting the cashews (as recommended in another review) is great. Thanks for sharing this terrific recipe!

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