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:

BakingForEight!

Cooking Level: Intermediate

Home Town: Dover, Florida, 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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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

I didn't have hazelnuts but other than that I made it exactly as written. Delicious and the timing was close. Thanks for sharing this recipe will go into my rotation.

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Reviewer:

AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

Reviewed: Mar. 20, 2012

I enjoyed this very much, it was simple but delicious! I used toasted pine nuts because that was the only thing I had on hand, but look forward to trying with hazelnuts. Thanks for sharing!!!

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Reviewer:

Minnesota_Girl

Cooking Level: Intermediate

Living In: Saint Paul, Minnesota, USA

Reviewed: Feb. 28, 2012

Good as side dish - Jessica likes.

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Reviewer:

Carolet

Cooking Level: Intermediate

Reviewed: Feb. 20, 2012

This recipe is worth the prep time. I have never tasted a more delicious rice recipe in over sixty years. It is a symphony of flavors. I used a wild rice mixture that I had on-hand and discovered it needed an extra ten minutes of simmering.

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