Reviewed: Mar. 12, 2008

What a tasty treat! Real great mix of flavors and textures. This will go into my "make it often" file!

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Reviewed: Feb. 1, 2008

It was very good. I found that the pea's really complimented the flavour of the sweet raisin's and the cashews. Definitely will make this again. Didn't have the onion salt so omitted that. Perhaps a nice adjustment would be to add some some sesame seed oil/sauce :D

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Jarrod W.

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 24, 2008

Delicious, I used pecans and golden raisins because that is what I had on hand. Will be making this again.

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BARBARALB

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Cary, North Carolina, USA

Reviewed: Jan. 4, 2008

loved it!! after it was all mixed it...i threw it in a wok and tossed it around high heat for a "fried" affect. served with pork chops. awesome!

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Reviewer:

Sandra

Reviewed: Nov. 17, 2007

Made this for dinner tonight. I used butter in place of margarine. It was easy and very good, my husband loved it. I will be making this again.

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Reviewer:

Lisa

Reviewed: Nov. 16, 2007

I LOVE this recipe. For the the cashews, I substitute a combination of toasted pine nuts and slivered almonds. For the raisins, I substitute a combination of golden raisins and dried cherries. This recipe is so good, I eat it as a meatless meal even though I am not a vegetarian. It is also a very festive looking dish for the holidays. Has lots of color and the different textures are just YUM!

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Reviewer:

Joyce

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Doha, Ad Dawhah, Qatar

Reviewed: Nov. 13, 2007

This is a very tasty dish. My family loved it, so I will definitely be making this again.

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Amanda

Cooking Level: Intermediate

Home Town: Enterprise, Alabama, USA

Living In: Vinemont, Alabama, USA

Reviewed: Oct. 28, 2007

A great starter point, and even in a mild way a good dish. We like flavor so I added some salt, pepper, cumin and Curry (about 1 tsp each) as well as orange juice to the seasoning ingredients and some ham or bacon if we have it. This is a good recipe for meat flexibility.

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ADELINE D

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Oct. 20, 2007

Very good! This recipe is great for vegetarians especially if you sub in brown rice for the white. That way you get a complete protein all in one dish. Our non-veg friends really enjoyed this as well.

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NIKA1

Cooking Level: Expert

Home Town: Lublin, Lublin, Poland

Living In: Calgary, Alberta, Canada

Reviewed: Oct. 7, 2007

ok, i love rice pilaf but my hubby doesnt. he doesnt even like RICE, but he ate 3 helpings of this dish AND we fought over the leftovers! definitely one i will be making over and over and over...again!

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