Reviewed: Nov. 20, 2009

This is a really great dish that we serve every Thanksgiving. It is super easy to make and everyone is impressed by this dish.

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Mary Beard

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Reviewed: Nov. 12, 2009

Very pretty dish!! I reduced the amount of onion as I think three would have been way too much. Hubby thought the almonds were a little overpowering so I'll cut those to half next time, or eliminate them altogether.

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Holly

Cooking Level: Expert

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Reviewed: Nov. 10, 2009

I loved this dish but my husband hated it. He will eat just about anything at least once but he took one bite of this and wouldn't eat any more. However, if you love cranberries, mushrooms and almonds (as I do!), you'll probably like this rice.

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Autumn

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2009

I made the recipe as is except I did not add mushrooms. Also, I only used 1 1/2 onions (which I considered medium) and there were more onions than rice, which made it only 4 stars. I would add 1 medium onion or less and then reduce the amount of butter accordingly to caramelize them, and THEN this would be 5 stars because the rice would be the highlight, not the onion.

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Oct. 12, 2009

This was really great! I liked this recipe because it wasn’t loaded with salt. I even used low sodium chicken broth, and there was still plenty of flavor. I used canned mushrooms (that’s all I had) and I used sliced almonds that I purchased already roasted and just tossed them in before serving the dish. I loved the crunch and chewiness of this dish and it went well with the lamb chops that I served. My daughter said, “This tastes like Thanksgiving!” This recipe will go into the regular rotation.

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CLS

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2009

Loved the flavor!! This is very yummy dish!

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GENJIRO

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Reviewed: May 27, 2009

Delish! I used one onion and sliced it thinly instead of cutting into wedges, I browned the almonds in the butter along with the veggies and I reduced the butter to a tablespoon - otherwise I followed the recipe to a "T". It went well with a roasted pork tenderloin and grilled asparagus.

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GIBSOJO

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Reviewed: Mar. 23, 2009

Fabulous! I made the rice in my rice cooker but cooked everything else in a skillet and mixed it with the rice after it was done. Also, I used lemon zest instead of orange as that is what I had on hand. This was so good!

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Mar. 1, 2009

Made this exactly as it was listed. Except I added applejuice sweetened dried cranberries. What a great dish. Everyone wanted the recipe!

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kalgal

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Living In: Sequim, Washington, USA

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Reviewed: Feb. 11, 2009

Didn't have brown or wild rice, used Jasmine instead and it still turned out wonderful. Can't wait to make again using brown and wild rice.

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HZLNUT

Cooking Level: Expert

Home Town: Chesterfield, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Jan. 13, 2009

I made this with only one onion and it turned out great! I made it both for Thanksgiving and then again for a company Christmas party that is a pot luck. I was very pleased and will be making this again.

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TinaH

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 6, 2009

I used dried cherries instead of cranberries. It was delicious.

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Mireya La Chef

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Reviewed: Jan. 1, 2009

Not much flavor, according to my husband.

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Rena

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Dec. 29, 2008

This was really delicious. I rehydrated the cranberries in white wine earlier in the day. The oven temperature stated for toasting the almonds is a little high. Next time, I'll reduce it to 275.

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Vanessa A

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 29, 2008

This was excellent! Unfortunately, I didn't have orange zest & decided to add orange marmalade instead. I ended up adding too much which gave it too strong an orange flavor. Next time I will just leave it out if I don't have it because it was fantastic before adding the orange marmalade.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Dec. 24, 2008

this is an absolutely wonderful dish! Served it to guests and everyone loved it and it all went quickly. It was simple to make. I soaked the cranberries in white wine for about 30 minutes, drained and used in recipe.

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texasbelle

Cooking Level: Expert

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Reviewed: Dec. 2, 2008

This recipe was very good without any changes but I had to simmer my rice for an hour to get it tender. Maybe because I live at 4800 ft?

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brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Nov. 16, 2008

This is an awesome rice dish. Perfect with turkey or chicken. I loved it, and so did everyone else. I'm happy to recommend it and share it with everyone!

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somecookin'

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

This was pretty good. The only change I made was to add more mushrooms and I would do that again. Next time I would only use 1 or 2 onions, depending on their size and chop them instead of the wedges. I thought they overwhelmed the dish being in large wedges and so many of them. I don't think I would add the orange zest next time - I think I would of enjoyed all the other flavors much more without it. Not bad overall but I prefer the almond wild rice on this site better.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Oct. 3, 2008

With Thanksgiving fast approaching (Canadian) I wanted to try this out beforehand. Really yummy healthy ingredients, a festive presentation and fun to put together. It is a dish that could be made the day before and then reheated for the special meal. It's always nice to check something off the to do list early. A nice side dish which really compliments a holiday menu. Thanks.

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