Reviewed: Oct. 11, 2011

This dish was pretty original, I thought. The cranberries made it way too sweet, though, and I only put in 2/3 of a cup to begin with. If we make this again we may omit the cranberries all together because the caramelized onions add a lot of sweetness on their own. We may put in a bit less orange zest also.

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Reviewer:

AMIEECH

Reviewed: Jan. 10, 2011

This recipe was fantastic. I made it once as is and it was really good. My second attempt I used only 1 onion, which suited our taste a little better. I also added a tablespoon of butter when combining everything to bring it together a little more and added cinnamon for a twist. It was out of this world! I didn't measure the cinnamon, just added a couple good dashes from my shaker. It gives the dish a whole different dimension, and tastes even better the second day!

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Reviewer:

JO14

Reviewed: Oct. 4, 2010

This dish was pretty good, but it seemed to lack a good flavor, other then the sweetness from the cranberries, I might try adding some herbs next time. I served it at a dinner party and everyone liked it, but I have a few complaints about it being too many cranberries.

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Reviewer:

StephLoves2Bake

Reviewed: Jan. 10, 2010

I'm a caterer and I wanted a great rice dish that tasted wonderful, but used brown and wild rice. Not just white rice. This one is the best. I had to use vegetable stock becaue of some vegetarians in the group I have served it to, but it is requested over and over.

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Reviewer:

Judy

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Cooking Level: Professional

Reviewed: Dec. 30, 2009

Very good. I made the following changes. 1) Made 1/2 cup of wild rice and 1/2cup of red rice in rice cooker with water. 2) No mushrooms. 3) chopped walnuts and no almonds. 4) squeezed a little orange juice into the dish.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Chippewa Falls, Wisconsin, USA

Living In: Auburn, California, USA

Reviewed: Nov. 18, 2009

Great recipe. Not something you can make quickly, though anything with wild rice is going to be like that. I used leeks instead of onions, and left out the mushrooms.

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Reviewer:

simmons3d

Reviewed: Nov. 5, 2009

What an excellent combination of flavors! Aside from using coconut oil and veg broth, I followed the recipe exactly. I grated the orange zest over individual servings for a test run; it's equally delicious both ways. The only change I'd make is to use more mushrooms, because they really complement the wild rice. This is a new favorite!

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Sep. 10, 2009

Loved this and easy to make. To cut the fat content I used canola margarine and used low sodium chicken broth to reduce the sodium. Will definately make again.

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Reviewer:

Yvonne

Cooking Level: Expert

Home Town: Pennington, New Jersey, USA

Living In: New York, New York, USA

Reviewed: Sep. 9, 2009

I've made this recipe for vegans using vegetable broth. Better with chicken broth, although either one works for me.

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Reviewer:

Victoria

Reviewed: May 31, 2009

Very good rice dish, with a lot of different flavors that complement each other very well. The only problem I had with this recipe is my onions didn't 'carmelize', unless that is another word for 'burned'. Luckily I caught that in time to save most of them. I didn't have any orange, so just added a couple tablespoons of orange juice, but I think the zest would work best. I recommend trying this dish if you like the ingredients it requires.

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