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?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

brogli1

Cooking Level: Intermediate

Home Town: Scottsville, Kentucky, USA

Living In: Salt Lake City, Utah, USA

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!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

somecookin'

Cooking Level: Expert

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cynjne

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 22, 2008

Fabulous dish! I substituted pecans for the almonds and only used 1 chopped onion. Will definitely make again. Thanks for sharing!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MISS323

Reviewed: Jun. 27, 2008

We did not care for this. Too much of a browned flavor. Would have been better not caramelizing the Onions or browning the Almonds since using Brown Rice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

georgygirl

Reviewed: Jun. 21, 2008

Although a bit more time consuming than I prefer (brown rice just takes a while to cook and there's not a thing you can do about that) this dish is fabulous. Nice and savory with a hint of sweetness and tart. A great way to up the fiber and protien of a mainly carb dish and a nice "gourmet" alternative to plain old rice. My only changes were that I used sliced instead of slivered almonds (purely my mistake while picking up items at the store) and I only used about half of a single onion, finely chopped. Sweetie really doesn't like onions, this way I was able to get some oft he flavor without completely overwhelming him.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Wayward

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Reviewed: Jun. 16, 2008

I made this rice dish for a Fall Social in 2007. The ladies went crazy over it! Had to give them a copy in our monthly newsletter. Love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joyce Y.

Reviewed: May 6, 2008

Delicious! I added grilled turkey to make it a complete meal. Also, note- wild rice is pretty expensive... but good and added an important visual diversity to the dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Name

Reviewed: Mar. 27, 2008

This is one of my favorite ways of preparing rice. It's quite time-consuming but great for when you have need-to-be-impressed company! I used all brown rice and cut the onions down to 2 small, I think more would be too much.

Was this review helpful? [ YES ]
0 users found this review helpful