Reviewed: Mar. 10, 2003

I used left-over cooked brown rice and omitted the first step. The overall flavor was good, and I would try this one again, maybe using chicken broth for liquid to add more flavor. Didn't use the mushrooms because I didn't have them on hand. I would not use the chickpeas next time - we just weren't crazy about them. The cashews added a nice touch to the flavor and texture - they are a must!

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BECKIECROCKER

Cooking Level: Intermediate

Home Town: Mcclusky, North Dakota, USA

Living In: Bismarck, North Dakota, USA

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Reviewed: Feb. 11, 2003

Yummmmm! I left out the nuts as I had non but the rest came out perfect, even better with a dash of soya sauce. I haven't used chick peas much so was glad I thought to soak them over night! Here is my fave recipie for Chick peas: "Chana": you soak the chick peas in water, usually overnight, until they are puffed up and look like the ones you get in a can. Drain them very well, deep fry in oil (like fries) until you can hear them start to pop and they get golden brown. Drain on paper towels, sprinkle with salt and garlic powder (and hot pepper sauce :-P) Enjoy!!

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ANGCRIS

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Reviewed: Jan. 30, 2003

THIS IS THE BEST RICE EVER. EXCELLENT. I FOLLOWED THE OTHER PERSONS SUBSTITUTION IDEAS. CORN INSTEAD OF CHICKPEAS, BROTH INSTEAD OF WATER, PINENUTS INSTEAD OF CASHEWS. IT TURNED OUT GREAT. SUPER HEALTHY AND SUPER HEARTY I WILL MAKE THIS A LOT!

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KATHYABAD

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Reviewed: Jan. 9, 2003

Awesome is an understatement. I did make a few changes since we like spicy food. I sauteed the rice before cooking and used chicken broth. I sauteed onion, chopped celery, chopped carrots, garlic and coarsely chopped mushrooms and added cayenne for bite. I replaced the chickpeas with vacuum packed corn and substituted pinon nuts for cashews. To die for. I served with pounded, sauteed chicken breasts and frozen cut leaf spinach seasoned with rice vinegar. I will make time and time again. Thanks for the recipe.

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MargeRose

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Reviewed: Nov. 14, 2002

Oh wow this is awesome!! I had to modify a little bit...I sauteed onion, celery, carrots, garlic and mushrooms, added a little ground red pepper for kick and cooked the rice in chicken broth. DEEELICIOUS!!!!!

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Leah IL

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Reviewed: Aug. 14, 2002

This was just ok. If I make this again I'll leave out the carrots - they made it too sweet. I added a lot more salt and pepper than recommended, and it still could have used more. I also added some crushed red pepper and this added some much needed heat. All in all it was a good attempt to spruce up brown rice, but it just wasn't a hit.

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Shelley W

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Reviewed: Jul. 18, 2002

This recipe didn't turn out so great for me. Maybe it was the rice, but it was a little too buttery and needed more taste. If I make it again I would use white rice.

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CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 14, 2002

This is a delicious recipe! The original recipe was a bit too mild tasting for our tastes, so I added a little bit of soy sauce and hot sauce to the water for the rice. I also added a bit more salt, some crushed red pepper flakes and a lot of fresh ground black pepper to the vegetables as they were cooking so that the spicy taste combined with the veggies during cooking. I omitted the eggs and parsely, because I didn't have them, but it turned out great anyway! This is the first time I've cooked with brown rice, and the nutty taste of the brown rice was really good. The chickpeas also really added nutrition and taste to the dish. Next time, I'm going to saute some tofu with the onions, which will only add to the healthiness. This was a definite thumbs up and I'm going to make this again and again.

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BANSREEPARIKH

Cooking Level: Expert

Home Town: La Mirada, California, USA

Living In: Chino Hills, California, USA

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Reviewed: May 18, 2002

My husband and I really love this recipe!!! My daughter who usually likes to try new dishes didnt care for this too much, which surprised me. My oldest daughter, who is the picky one, ate it and liked it.

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sirenadabat

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Reviewed: May 4, 2002

This was a very good recipe, so different from the usual rice recipes. I didn't have all the ingredients(mushrooms, peas or nuts), but I made it anyway. I'm so glad I did. This is a keeper in my book!! My husband was amazed I made it myself. YUM!

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NUCHIE29

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Reviewed: Apr. 19, 2002

This was a great rice dish. My toddler loved it. I did not have fresh parsley or cashews. It came out great without them. I am adding this to my recipe box. Thanks so Much.

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Melissa

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Reviewed: Feb. 26, 2002

Well worth the effort! I prepared this for a dinner for 36 and got raves. I omitted the nuts & chickpeas, but I'm sure it would have been even better with them.

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jrs

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Reviewed: Feb. 16, 2002

I loved this hearty dish. I made the rice with apple juice instead of half the water, which made it sweet. Delicious!

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STMONDAY

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Reviewed: Jan. 30, 2002

I enjoyed this recipe very much. There is a lot of prep work involved, but it is worth it. I used almonds, and forgot about adding parsley or cilantro - but it came out fine. Keeper.

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RACHEL CLAIRE

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Reviewed: Jan. 17, 2002

This dish is now a favorite in my home. I've made it 3 times so far and my picky son and picky husband even love it. Except for the amount of time it takes to cook brown rice, the recipe is relatively quick and simple. This will be on our permanent menu!

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TARQNESS

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Reviewed: Nov. 5, 2001

I really like this recipe. It takes time to prepare, but not a lot of effort. I usually omit chickpeas and cashews, because I tend to keep the rest of the ingredients in my pantry. This may be a personal preference, but my boyfriend and I like to grab a couple forks and eat this straight from the fridge for breakfast the next morning.

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VNITSIRK

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Reviewed: May 9, 2001

Very good. Great as a side dish.

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DINKA

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Reviewed: May 26, 2000

This was wonderful. I added a can of chopped water chestnuts as I like crunch. I also omitted the egg and replaced the butter with olive oil to make it vegan. Yummy.

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ROSCHELLE

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Reviewed: Apr. 23, 2000

This is a great brown rice recipe. My husband, who doesn't like brown rice, turned his nose up at it until he tasted it. Then he had 2 big helpings! My in-laws were here also and raved about it as well.

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RBROZFAMILY

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Reviewed: Apr. 7, 2000

My husband really liked this. I thought it was very tasty myself. Although onions are mentioned in the recipe the ingrediants list doesn't mention any so I just added 1 medium onion sliced. I also used egg beaters instead of egg and margarine instead of butter to cut down on the cholesterol.

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DEBBIEL.

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Home-Style Brown Rice Pilaf

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