Reviewed: Mar. 29, 2013

This turned out fantastic! I didn't change a thing. Will make this as an impressive side dish many more times. Thanks for sharing the recipe, Stephndon!

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Reviewer:

Heatherbee

Cooking Level: Expert

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Mar. 28, 2013

It's a San Francisco treat!

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Reviewer:

Miff Mole

Reviewed: Mar. 25, 2013

Made this last night and used sliced almonds as I didn't have any hazelnuts handy. Served this with a grilled pork tenderloin and Chef John's "Truly Delicious Brussels Sprouts". What a great combination!! Super yum and a great dinner! Thanks for sharing!

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Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Oct. 11, 2012

this was really good. i'll be using this recipe often.

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Reviewer:

joanie

Cooking Level: Intermediate

Reviewed: Jun. 25, 2012

Tasted good, but the rice didn't brown.

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Reviewer:

Rex Hutcheson

Reviewed: Jun. 23, 2012

A perfect compliment to lamb, grilled chicken, fish, anything really. I usually use pastina in place of the orzo. If I'm out of celery I use celery salt and sometimes shallots in place of the onions. It's pretty adaptable. Oregano can be subbed in for the marjoram. I have used almonds, hazelnuts, walnuts, and pine nuts with the same great results. If you really want to put this over the top, add some chunks of goat cheese right before serving. I make this about once a week now.

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Reviewer:

Andi

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jun. 10, 2012

Delicious, I was going to use almonds because I did not have hazelnuts but then I forgot the almonds. Even without them the rice was incredible. My husband could not stop raving. Followed the recipe as is except for my forgetfulness!

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Reviewer:

alonamac

Reviewed: May 30, 2012

This was great. I prepped the day before so it was easy to cook. The only thing I didn't have was chicken stock so I fearfully used beef stock. I like to follow the directions as written. It turned out fabulous. I will try again with the chicken stock but it had a full flavor with the beef. Thank you for sharing.

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Reviewer:

Bettyann

Living In: Sharon Hill, Pennsylvania, USA

Reviewed: Apr. 27, 2012

Amazing! Ended up using slivered almonds because I was in a pinch, but it was so so good. I made it for a crowd and they all loved it. Thanks!

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Reviewer:

BakingForNine!

Cooking Level: Intermediate

Home Town: Dover, Florida, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Apr. 23, 2012

DH is a huge fan of pilaf - wants it on the side of practically EVERYTHING, & this does not disappoint! I add a clove of garlic & usually use either almonds or no nuts at all, & just a pinch of salt. Perfect served alongside our Cedar-Planked Salmon (Allrecipes). Simple, can be elegant, & just plain really good!

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