Reviewed: Dec. 1, 2006

I've been making this for at least a year now & it's our very favorite rice dish. This week my son said, "Mom, this rice is bangin'" (His highest praise.) I use 1 cup uncooked white Basmati rice (which is nutty) to 1/2 cup wild rice. My wild rice calls for 65 minutes of cooking, and it's perfect. This week I substitued walnuts for almonds (almonds are better), and I've used dried, chopped dates instead of dried cranberries, but Kathy's combo of tastes & textures is the best (except that I've never had fresh mushrooms on the days I've made this recipe & I often forget the orange zest!) This is one of those forgiving recipes that is nearly impossible to ruin. This is my very first review...sorry it took so long to say "Thank You".

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53 users found this review helpful

Reviewer:

Pattycake

Reviewed: Nov. 17, 2005

This is another reicpe that I use frequently. I don't like the onion wedges in this though. I make the recipe just as written except that I sliver the onion wedges so that the onion is in short thin strips. This reduces the cooking time for the onions (20 minutes) considerably since more surface area of the onions are exposed. I also toast the almonds before using them. PLace the almond slivers on a baking sheet and pop into a preheated 350*F oven. Eacth them closely, they will burn if not tended to. Stir the almonds frequently til light brown. The toasted almonds make the dish taste deeper and nuttier.

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30 users found this review helpful

Reviewer:

HOMEKEEPER

Cooking Level: Expert

Reviewed: Apr. 1, 2000

I loved it!!!!!!!!!!! My mom soaked the cranberries in white wine and didn't use mushrooms.

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19 users found this review helpful

Reviewer:

VLADTHEGLAD

Reviewed: Dec. 3, 2001

Excellent!! Made it for a crowd of 15 and everyone enjoyed it. Was great with the crown roast of pork. A really pretty holiday side dish.

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14 users found this review helpful

Reviewer:

CHRIS WATTERS

Reviewed: Nov. 23, 2002

I didn't quite know what to expect with this recipe. I was pleasantly surprised....it was the perfect companion to my pork roast. I found two medium sized onions to be plenty.....I'm not sure I would have wanted another onion in it. I also didn't have any orange zest so I left it out. This was a nice change from regular rice.

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12 users found this review helpful

Reviewer:

HAWNTER

Reviewed: May 29, 2002

Very delicious! I substituted the almonds for pine nuts and it was great!

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11 users found this review helpful

Reviewer:

Prairie Epicurian

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 9, 2001

I made it with white rice and it came out delicious!

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10 users found this review helpful

Reviewer:

MAGGIE7

Reviewed: Jul. 18, 2002

This was a really delicious recipe! I made it with all wild rice and it was great! Next time, I'll add a few more mushrooms, and a few less almonds. Overall, I highly recommend this recipe and will definitely be making it again and again. Thanks! :-)

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9 users found this review helpful

Reviewer:

BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

Reviewed: Feb. 17, 2001

My family has really enjoyed this recipe, with and without mushrooms.

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9 users found this review helpful

Reviewer:

PRIMORDIALSTEW

Reviewed: Jan. 2, 2002

this is a new year's tradition at our house. Complete with a New York Strip and lobster tail this dish goes with just about anything you serve with it. I would recommend this to anyone.

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8 users found this review helpful