Holy moly! Wow. I really liked this. In fact, I'm going to have to put it out of my mind that I have a lot left in the fridge. I can see myself going back for more! I wanted to make this exactly as the recipe says, but wild rice was too expensive (at least in the store I went to). I doubled the brown rice instead. I also forgot to get an orange for the orange zest, so I didn't get that put in, either. All I can say is, if it's this incredible without the orange zest, imagine how amazing it could be WITH the orange zest! I read a few of the reviews before I made it and, since one of the reviews said it was too butttery, I decided to cut back to two tablespoons of unsalted butter and it was perfect. I didn't miss that extra tablespoon. I didn't know what kind of onion to use, so I bought a medium size red onion and it was WONDERFUL! I also used a small can of mushrooms instead of the fresh. I fixed it with Rachel Ray's cheese-crusted chicken tenderloins. At first, the rice didn't seem that it was tender enough, so I put it in a covered casserole and put it in the oven at 275 degrees while I finished frying the chicken. By that time, it was simply delectable. Oh, the sweet tang of those cranberries is delightful! And the crunch of the toasted almonds! This one is a keeper for sure! Thank you so much for sharing this!
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Holy moly! Wow. I really liked this. In fact, I'm going to have to put it out of my mind...