Reviewed: Jan. 10, 2012

Had to change it as well. Sauted hamburger, large garlic and onion. Added 2 TBS of Italian seasoning instead of the herbs and 4 tsp of beef boulion with 1 cup chicken broth and 3 cup water. I didn't have any worcestershire sauce either.

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Reviewer:

Darlene2005

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Home Town: Kennewick, Washington, USA

Reviewed: Dec. 29, 2011

An excellent side dish. I like to make it as is but with cornish hens. I put the rice in to four individual roasting pans and nestled a cornish hen rubbed with fresh herbs and butter into each. The hens give the rice an even better flavor as the rice absorbs the juices from the birds as they roast together.

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Reviewer:

tabithafsu

Reviewed: Sep. 3, 2011

I was looking for something lightly seasoned, not heavy but would go well with the salmon and shrimp I was serving tonight. I added a little bit of chopped red, yellow and green bell peppers to which I sauteed with the rice in the butter. I also added one piece of garlic and some celery seeds. I used 1/2 tsp. of worchestershire sauce and soy sauce for flavoring. I combined this with fresh thyme and italian oregano, salt and black pepper to taste. I did not use the baking method called for in the recipe. Instead I cooked the rice on top of the stove. When the rice was done and fluffed up, I added a handful of minced fresh parsley for color and flavor. We all enjoyed the fresh flavors of the herbs and peppers. The pilaf is seasoned perfectly. The mild flavors in this dish did not compete with the bold flavors of the salmon and shrimp at all. I served this along with, "Tomato Basil Salmon," "Lemon Ginger Shrimp," "Fast and Easy Spinach with Shallots," all from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Sep. 1, 2011

I cut this recipe in half for the four of us. I added in some fresh minced garlic, a little chopped red pepper and some fresh chopped parsley. This was a simple side that was easily thrown together with on hand ingredients in very little time.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 20, 2011

I had to change some things to suit my husbands taste (he can be picky). So instead of chopped celery I used a can of Cream of Celery soup and used a full stick 1/2 cup of real butter (sorry margarine does not cut it)! I also increased the spices a tad bit and used onion powder instead of chopped onion since my hubby can't stand real onion bits in foods. I also cooked it on the stove top, eliminating the need to use the oven. Brought rice to a boil, turned down to simmer (low heat) covered pan and cooking time was approx. 25-20 minutes. I got the biggest raves from hubby and it had such a nice subtle butter flavor.

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Reviewer:

Angelwalker

Cooking Level: Expert

Reviewed: Aug. 6, 2011

I read the reviews and made a few changes and it turned out so yummy. My husband is not a big rice fan but he really loved this. First of all, it was just the two of us so I cut the recipe in half. I used half the amount of celery and added matchstick carrots. I added garlic with the onions, celery, carrots and rice. Since I was serving it with the Pineapple Pork Chops, I used beef broth rather than chicken broth. I also increased the oregano and thyme by one half. Finally I cooked it in the saucepan I browned the rice and vegetables for 20 minutes. (Of course, without removing the lid during the cooking time.) Then let it sit for 10 minutes.

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Reviewer:

middleGAgirl

Reviewed: Jun. 21, 2011

We really enjoy this recipe. The only change I made was to use brown rice instead of white rice. This has significant changes to the cooking. The first time I made this recipe I used brown rice and baked it. It took almost 2 hours to bake. This last time I followed the recipe until the step to bake. Instead of baking I simmered the rice as directed on the package. Simmering the brown rice usually takes 45-50 minutes so there was plenty of time for all of the flavors to meld! Wonderful!

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Reviewer:

BluGrl1984

Reviewed: Nov. 19, 2010

Fluffy, slightly buttery, combined with a balanced herb taste. Great stand alone eating rice. Everyone enjoyed it, and we will happily make it again.

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Reviewer:

Nicole & Ray

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jun. 8, 2010

With just a little tinkering this is a 5-star recipe and given that this is "just" rice, that's high praise. My concern wasn't as much with flavor as it was with presentation - I wanted something that would add a little more visual impact since I was serving this with leftover roast chicken and asparagus. So I did add some garlic, as well as chopped yellow bell pepper and minced jalapeno pepper (mostly because I found it hiding in the corner of the vegetable crisper). While I did saute the rice with the vegetables, I didn't bother baking this - it didn't seem necessary. Just before serving I tossed in some fresh minced parsley which added another dimension of color. We really enjoyed this simple but elegant pilaf and cleaned up every last grain.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 9, 2010

This dish had a great, simple, comforting flavor, but it wasn't very exciting. It is definitely comfort food. The rice is tender and fluffy, with a chicken broth flavor that makes it yummy. It did lack pizazz, though...I thought maybe some buttered almonds would make it a bit better. Altogether, it is a good, comforting recipe...but I've had better, so I probably won't make it again. Thanks for sharing, though!!!

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