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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Reviewer:

RACHELWEEDEN

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jun. 12, 2008

Big winner at my house.

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Reviewer:

TLCPRN

Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

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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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Reviewer:

thistle53597

Cooking Level: Expert

Home Town: Sussex, Wisconsin, USA

Living In: Waunakee, Wisconsin, USA

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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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