Reviewed: Dec. 19, 2012

I decided to try this recipe to accompany the Balsamic chicken that I was serving. I wanted a pilaf that would be subtle in flavor to offset the bold flavors of the chicken, and this pilaf was perfect for that! The only change I made was to cook the pilaf in chicken broth since I didn't have any beef bouillon.

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Kartmom

Reviewed: Dec. 26, 2012

This has the potential to be "delicious," but it came out incredibly bland. Next time I would perhaps use a finely diced mirepoix (onion, celery and carrot) and add some minced garlic as well, and/or increase the strength of the bouillon. The texture was great, but it tasted like nothing.

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*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 15, 2013

Just tried it, and was disappointed. It's quite bland, even for me. And I had even added minced garlic and a little extra boullion. Fortunately, I will be serving it with a brown gravy, although that was not my original intention.

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Reviewer:

S_Flowr

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