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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Mar. 28, 2008
I made this recipe the night before for an office potluck. It didn't fair well being warmed up the next day. I made the recipe for 20ppl and it asked for 5 cups of peas. I thought that was too much and cut it back to 4 cups. Turns out it was still too many peas which ended up becoming dry. Next time I would make it only if I could serve it fresh and would leave out the peas altogether and have them as a veggie on the side. The rice itself had great flavour. Only a handful of people actually ate it. Sorry, but didn't go over well with my group.
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Reviewer:

Shelley
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Oct. 29, 2007
I really really enjoyed this recipe. I cooked it without sage and with a finely chopped red bell pepper instead of pimentos as I had neither to hand. It came out brilliantly. It's just as nice eaten cold the day after mixed with fish or chicken for lunch. Thanks a lot!
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3 users found this review helpful

Reviewer:

Emma
Photo by Emma
Cooking Level: Beginning
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Photo by SavvyTech
Reviewed: Apr. 25, 2007
This has to be THE best rice dish I have ever tasted. Not too mention it looks very nice. It was a big hit at my dinner table. I tripled the order (no modifications necessary on this recipe) to serve 9 people and had enough leftover for the next nights dinner. The flavor of the pimentos, sage and chicken broth is a really good combination. Thank you so much for posting this dish, Patricia. I will be making this dish many, many, MANY more times. :)
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5 users found this review helpful

Reviewer:

SavvyTech
Photo by SavvyTech
Cooking Level: Intermediate
Living In: Lynnwood, Washington, USA
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