Reviewed: Oct. 5, 2008

Great as an entree or side dish. It is very versatile as you can omit some of the veggies or other ingredients if you don't have them on hand (as I often do) and it still turns out delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

E. Bice

Home Town: Arcanum, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

The ingredients are great and healthy, but too plain for my taste. My kids did enjoy it though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Raines

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2008

Wonderful recipe. I loved how the chick peas tasted with all of the other ingredients. I did not put the cashews in, though.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2008

This was a pretty good recipe, with a few changes. I saute the onions, garlic, carrots and chick peas with a pince of cayenne pepper until vegs are tender (I skip the mushrooms) Then I add the rice and saute until the rice starts to brown. Then I add Veg. broth instead of water and cover to cook until rice is tender. May need to add more water until rice is done. Add nuts and herbs at end (I skip the eggs also).The cayenne gives the dish a nice kick! Next time I will add a little sherry with the liquid.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOHYATT

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2008

Very good combination despite not following the recipe exactly. Used boil-in-bag brown rice and then in a skillet, I sauteed fancy snow peas and sesame seeds. Did not have mushrooms. Then tossed together and then added green olives then I salted as necessary. Oh, I almost forgot, a pinch of basil too. Thank you!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CFUCHSLAO

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Hato Rey, San Juan, Puerto Rico

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 29, 2008

The first few bites of this, I wasn't impressed and almost thought that I would have to make something else, but it did grow on me. It's by no means my favorite recipe, but it is healthy and fairly cheap to make, and it fills you up.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

I thought this was excellent. I added green peas. Cooked the rice in my rice cooker. I will surely make this again!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KELLYSCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

Made this for dinner last night as an accompanyment to my main dish of Calves' Liver with Sherry ( another great recipe from this site). I was trying to get a brown rice dish for this main coarse and the 'pilaf' caught my eye. Normally I don't use rice as my wife is not a rice fan, but I had made another pilaf a while back ( From Tase of Home )that she really liked, so tried this one (with some changes as others had suggested). I used a 14 oz. can of beef broth and a 10.5 oz. can of Cambells French Onion Soup instead of the water, and extra virgin olive oil instead of butter. I left out the carrots, salt, mushrooms ( wife doesn't like them) and the chickpeas. I added 2 roasted red peppers ( for color )cut up into 3/4" pieces for the mushrooms and used a small can of corn in place of the chickpeas. also did not use soy sauce. Other than that I followed the cooking time exactly, and the rice came out perfect. Wife said it was really good, so you get 5 stars. And it went very well with the Liver dish. It is another keeper.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

WWllVet

Cooking Level: Intermediate

Home Town: Ute Park, New Mexico, USA

Living In: Huntington Beach, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

VERY GOOD.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Comerio P.R.

Cooking Level: Intermediate

Living In: Glen Spey, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2008

Well, I'm thrilled with this recipe! I say that I don't cook, and I don't usually but I was going away for the weekend with a group of people and I was told to bring a rice dish, so I found this one and read all of the comments. Then I decided on what I wanted in the recipe. Here's what I did. I was making it for a serving of 12, so I substituted one can of chicken broth for the water to cook the rice in, I only used 2 carrots (less than the recipe suggested for 12 servings), omitted eggs and chickpeas completely and used 1/2 bag of frozen peas, used pecans instead of walnuts, and added a hefty amount of dark raisins. It was a smash! Everyone loved it, as did I! : )

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Judy on Maui

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2008

left out the mushrooms because my children won't eat them & cooked the rice with chicken broth...we loved it. I have made it several times since.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooker K

Cooking Level: Intermediate

Living In: San Francisco, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 8, 2008

Omitted mushrooms, added peas. Used only one egg. Had no cashews so used crushed almonds.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

drusso

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 6, 2008

Absolutely delicious! I love the interesting combination of flavors and textures. I made the recipe exactly as is except I used dried cooked chick peas instead of canned, olive oil in place of the butter, and dried parsley in place of fresh.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Traci

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 25, 2008

I made this exactly as shown and it is delicious! It was easy to make and the flavors work well together. Thank you so much for a delicious and healthy recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ali

Cooking Level: Intermediate

Living In: Danbury, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2008

This rice is awesome, and so versitle. You can use it with almost any dish with a variety of vegatables, whatever you have on hand. Thanks for the submission!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHERS54

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2008

What a wonderful idea. I did add a little bit more salt after tasting it. I also forgot to purchase the nuts, so I added cranberries. Nice touch!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2008

love it, love it thanks! I used walnuts and was still good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa marie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 11, 2007

I loved this Rice and so did my husband... Although I did make some changes, I left out the mushrooms and parsley and eggs... I added 1/3 cup of rasions, 1 tsp. of cumin and a dash of cinnamon, and a tsp of Worcestershire sauce to the rice as it was boiling.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

STACEYLYNNBO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 16, 2007

I've made this dozens of times and am finally reviewing it. I LOVE this recipe - have made it many times for family gatherings and many people have asked for the recipe. It's low fat, nutritious and delicious - I love it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Judy M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2007

Oh, my Gosh! I've made brown rice pilaf before but have never added chickpeas and cashews before. These two ingredients go so well with the brown rice and soooo YUMMY! Thanks for posting this great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vilap

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Home-Style Brown Rice Pilaf

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!