Reviewer:

Reviewed: Sep. 17, 2005

This was the BEST rice dish I ever served!! I thought the cranberries would be too much, but my guests LOVED it, and it was the cranberries that made the dish special. I had to 4x the recipe to serve about 10 people. This is my new pot luck dish for parties!

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Reviewer:

Mechee

Reviewed: May 6, 2005

This dish is 5 stars +. I will definitely make this over and over. Thanks for sharing this recipe.

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1 user found this review helpful

Reviewer:

JP10408

Reviewed: Mar. 30, 2005

Fantastic! I did, however, cook the wild rice separate (just in boiling water) because the directions on the box indicated a longer cooking time than the brown rice. I doubled the recipe and froze portions for future dinners. However, neither my husband or my 20-month old cared for it as much.

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4 users found this review helpful

Reviewer:

SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

Reviewed: Nov. 26, 2004

I was not impressed with the look of this dish -- but it was probably my fault. I have always had problems cooking brown rice (I've only done it a few times) and I can never seem to get the right texture with the rice not falling apart from being over cooked. ~~ After saying that, the taste was wonderful at our Thanksgiving dinner yesterday. I had requests to take the leftovers home. I used vegetable stock (canned) and doubled the recipe. Each can says "about 2 cups" and after my two cans boiled down and the rice was still crunchy I put another can in. I also omitted quite a few things because of picky relatives, so there were no onions or mushrooms in this rice dish. I also forgot to add the orange zest. ~~ This is definetly worth trying, I loved the taste of the final product with the almonds and cranberries and rice. I'll probably make this again once I figure out the right way to simmer the rice. I had it on "simmer" for about 50 minutes before adding the second can of broth, and I think that my "simmer" was not hot enough to cook the rice.

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Reviewer:

Michigan Mommy

Cooking Level: Expert

Reviewed: Nov. 14, 2004

This was absolutely the best rice dish I have ever fixed or ate anywhere. If I was having the President of the USA for dinner, this is a gourmet dish that he would deserve. And it is very easy to fix.

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Reviewer:

3PYRSOWNUS

Reviewed: Nov. 8, 2004

Wow! It really is the best! I Did not have to change a thing! I'll make this for our Thanksgiving Day Feast!

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Reviewer:

coffeelover2000

Cooking Level: Expert

Reviewed: Jan. 2, 2004

I had to improvise w/ what I had on hand--namely, fresh cranberries. Big mistake. I assumed the problem is that you need sweetened cranberries--but that makes the whole dish too sweet, since you use brown sugar w/ the onion as well as orange juice. So *definitely* don't use sweetened dried cranberries or fresh cranberries. Try to find unsweetened dried cranberries for the best balance.

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Reviewer:

CANDLER

Reviewed: Nov. 21, 2003

Took this dish to a work potluck and everyone went wild! Changed the ratio of brown rice to wild rice from 1:1 to 2:1. Several people asked for the recipe !

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Reviewer:

DEBEKA57

Reviewed: Dec. 9, 2002

This is delicious. It's nice to have something a little different from plain rice. I used what I had on hand - white rice instead of brown and chicken rice soup for one cup of the chicken broth and it was wonderful.

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5 users found this review helpful