Reviewed: Apr. 12, 2012

I made the recipe just as written except that I ran out of chicken stock so finished off the last couple of cups with white wine. I also used fresh parsley. It was a very subtle wonderful rich dish.

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Reviewer:

Kelley

Reviewed: Mar. 13, 2012

A most excellent side dish, especially because this was the first time I made it. It took a little longer than I expected to get the crunch out of the rice, but the end result was worth the effort. Used chicken stock instead of vegetable, some fresh asparagus on the side, and a half chicken breast braised in olive oil and garlic with a little soy sauce.

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Reviewer:

Diamondtail

Reviewed: May 2, 2011

Very tasty. I substituted half and half for heavy cream and used homemade chicken broth. I halved the recipe based on quantities I had on hand and ended up with more than enough to serve as a side dish to my family of four.

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Reviewer:

Karin

Reviewed: Feb. 26, 2011

Wonderful vegetarian recipe! Just a few minor changes - I used light thick cream and also added some fresh mushrooms as well. Also used fresh parsley which I think gives it a bit more flavour than dried. Tasted quite yummy with some white wine! We were meant to have it as entrees before the roast turkey but hubby went back for a second plate in lieu of the main course...! Definitely a keeper!

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Reviewer:

kimbopumpkin

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

Reviewed: Jul. 31, 2010

Next time I'll use more vegetables in proportion to the rice (personal preference). I added mushrooms to the fennel and onion; I'll try zucchini in addition to that. I cut everything into large bite-size chunks, BTW, which worked well. The fennel was absolutely delicious in this context. I didn't have enough heavy cream so I used sour cream and milk to make up the 1 cup -- came out beautifully. My husband really enjoyed it.

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Reviewer:

finchwar

Cooking Level: Intermediate

Reviewed: Jul. 10, 2010

Ok but not great. If I ever decide to make this dish again (which I doubt), I will dice the fennel real small. The big slices of fennel were too crunchy for us.

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Reviewer:

Daisy

Reviewed: Jul. 8, 2010

Tasty. I thought the amount of fennel would be too much, but it isn't. I did find it too rich with the whipping cream so now I don't use it at all, I just increase the amount of broth. It still comes out creamy.

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2 users found this review helpful