Reviewed: Nov. 8, 2012

Wow! This was delicious. Been trying to find a recipe similar to Fish City Grill's rice that they serve with their talapia. This wasn't it, but it was absolutely delicious, and I'm glad I tried it. It has a mildly sweet flavor that complements my blackened talapia toning down some of the spiciness. Easy to make too. It was great without the cilantro and extra onions, but I might try them next time just to see the difference. The slivered almonds are a must though.

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Reviewer:

DQ4

Cooking Level: Intermediate

Living In: Richmond, Texas, USA

Reviewed: Dec. 21, 2012

Just made it. Very easy - and so good!!! I used pecans instead of almonds as that is what I had in the house. Bringing it to a friends house for dinner tonight.

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Reviewer:

mdenainkitchen

Reviewed: Sep. 26, 2012

This was exactly what I was looking for...super easy and delicious. I didn't have jasmine, so I used brown rice instead, and it came out wonderfully. Perfect side for some chicken or fish. Will definitely be making this more often.

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shoesuntyd

Reviewed: Apr. 6, 2013

Super good! I had left over cranberries I had to use up so I tried this recipe not expecting much. It has just the right mix of saltiness, sweet and sour. It's very easy to make. I'm glad I tried it!

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Ann S

Reviewed: Jan. 13, 2013

kind of blah

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Heather

Reviewed: Dec. 16, 2012

Excellent recipe! It is easy and tastes awesome! I really like the flavor that the cranberries add to the pilaf. I did not have jasmine rice. I used the generic long grain rice I had on hand and it turned out great. I will definitely make this again.

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