Reviewed: Dec. 14, 2010

fabulous!

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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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Jennifer_Cote

Cooking Level: Professional

Home Town: Rochester, Michigan, USA

Living In: Pinole, California, USA

Reviewed: Sep. 23, 2010

Excellent recipe. I made this for our churches new member dinner with one change. I substituted Craisins for the golden raisins. Not only was it flavorful, it made a beautiful fall dish. One man couldn't get enough of it. He was walking around with just a plate of rice eating it. I served it with the Chicken Wellington from this site and it was a perfect side dish. We will have this for Christmas this year.

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4 users found this review helpful

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Barbara

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Sand Springs, Oklahoma, USA

Reviewed: Sep. 18, 2010

This is like a party in the mouth! So many wonderful flavors (all which can be adjusted to your liking) I served this with a blackened mahi mahi and asparagus and it was a huge hit! I left out the pimentos (didn't have any) other than that I followed the recipe exactly and wouldn't change a thing! Unless of course to modify to suit specific entrees : )

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liquidfaith

Cooking Level: Expert

Reviewed: Sep. 13, 2010

Tasty and easy. I took this to a potluck and people liked it. My only change was that instead of the 3/4 cups uncooked wild rice, which I didn't have, I used a 6 oz box of Uncle Ben's long grain rice/wild rice mix. Cooked it in rice cooker with a little olive oil, water and a just sprinkle from the seasoning package it came with. forgot to add the pimento peppers but still tasted good. I used low-sodium broth and omitted the 1 tsp. salt, and it was just fine without. Next time will try with the wild rice, but halving the recipe.

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In-a-Pickle

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Portland, Oregon, USA

Reviewed: Jul. 5, 2010

Oh my! I would give this 10 stars if I could. I made this as a side, but I ate all the leftovers as a main dish. This makes alot but don't worry you will love it. Great flavors and so colorful and pretty! I used the pre-cut jullienne carrots and just chopped them a few more times. Cooked the wild rice in the rice cooker (added 1/2 c more water and cooked for 60 minutes). I only used 1Tbsp of margarine to make it a bit healthier. Only added the cashews on top after plating. This would be good with any dried fruit (cranberries, etc) Next time I might add a little sage and dried cranberries for a "stuffing" flavor. Great recipe that I will make again and again!

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brendenj

Cooking Level: Intermediate

Home Town: Woodbury, Minnesota, USA

Reviewed: Jan. 31, 2010

This was very good. I loved it. Great flavour. I did not add the peas and pimentos as I didn't have any. And I didn't add the salt as I felt the chicken broth was salty enough - glad I didn't as it was plenty salty!

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SheilaP1

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 14, 2010

I left out the peas (my eaters don't like them) and the pimento peppers but the other ingredients made a great combination.

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Dori

Cooking Level: Intermediate

Reviewed: Dec. 30, 2009

Made this for Christmass and it was awesome! Didn't change a thing. Thanks!!

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SNIPPITTS

Cooking Level: Expert

Reviewed: Dec. 16, 2009

This was really good! We didn't have plain old wild rice at the store, so I used a mix of basamati and wild rice. I also left out the salt and pepper. To start, I melted the butter, added all of the rice, broth, 1 c of water and onion/carrots/raisins. I let it simmer for 25 minutes, then, after adding the rest of the ingredients I also threw in an extra cup of water. I put the cashews (toasted, as recommended) in at the last second and served it up! There is SO MUCH of this stuff - we will be eating it for awhile... not a problem :)

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1 user found this review helpful