Reviewed: May 6, 2011

I adjusted the recipe to my tastes...used olive oil instead of butter. After sauteing the veggies, I sauted the rice for a couple of minutes. I seasoned with sea salt and fresh ground pepper because some reviews said it was bland. I used a can of chicken broth instead of the bouillon cubes and water. I used a wild rice blend so it was a little fluffier, which I like. I used toasted almonds and half a chopped pink lady apple. It was FANTASTIC. I have shared my version with family and friends and it got rave revies!

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4 users found this review helpful

Reviewer:

julu

Cooking Level: Intermediate

Reviewed: Mar. 23, 2011

This is the best wild rice recipe I have ever made. It is phenomenal served with candied salmon steaks. I followed the recipe exactly, and used the calculate tab to double the ingredients, serving eight. Everyone of my guests loved it!

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1 user found this review helpful

Reviewer:

Georgia

Cooking Level: Expert

Home Town: Nelson, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 16, 2011

Nice change from the usual sides. Will make again.

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Reviewer:

GINGER

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Cooking Level: Intermediate

Home Town: Manhattan Beach, California, USA

Reviewed: Oct. 25, 2010

a 5, but a few changes w/ what i had around. used chx broth & one boullion cube too. after cooked i added dried cranberries, walnuts & a chopped apple. served with maple curry pork roast and was PERFECT.

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7 users found this review helpful

Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: Jun. 24, 2010

First time I cooked wild rice and found it delicious. I really like the combo of apples and pecans here too.

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5 users found this review helpful

Reviewer:

BeckyR

Reviewed: Dec. 28, 2008

This dish was OK - I made it in my rice cooker, which took some of the guess work out of it. The flavors complemented each other, but it was missing some pizazz. I even used chicken broth for the liquid, but there still was not a lot of flavor. Maybe next time I will add some dried fruit (cranberries?).

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1 user found this review helpful

Reviewer:

RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jun. 12, 2008

Big winner at my house.

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2 users found this review helpful

Reviewer:

TLCPRN

Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

Reviewed: Feb. 25, 2008

I confess; I always make this with brown or white rice. This rice is fantastic when paired with Yogurt-marinated salmon fillets from this site.

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11 users found this review helpful

Reviewer:

thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

Reviewed: Sep. 5, 2007

I make a dish similiar to this one that I always get requests for. I use the same basic recipe, but instead of apples, I use craisins. I also saute the rice in the butter with the onions and celery until the white rice starts turning slightly translucent. This reduces the cooking time to around 20 minutes intstead of 50 minutes. Slivered almonds are also good. Very tasty!

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22 users found this review helpful