Reviewed: May 8, 2012

Yummy, yummy.....and did I say yummy? Finally. A recipe to convert my white rice loving family to brown. And with such ease. They all enjoyed this. Made it as written with the exception of changing carrots to red peppers. Thanks Jen.

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Reviewer:

sizzlin'incanada

Living In: Georgetown, Ontario, Canada

Reviewed: Apr. 30, 2012

Used 1 cup brown rice and 2.5c water. Omitted mushrooms, used great northern white beans instead of chick peas and chopped almonds instead of cashews. Added about 1tsp garlic salt since it tasted too bland. My family loved this.

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Reviewer:

mumkim

Reviewed: Apr. 29, 2012

Omitted the mushrooms and chickpeas; Toasted almonds (right before sauteing onions) rather than use cashews.

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Reviewer:

White Chocolate

Reviewed: Mar. 11, 2012

Wonderful! I always have trouble with brown rice, so I followed the cooking directions on the rice package, boiling 2 1/2 cups of whole long grain brown rice in 10 cups of water for 30 minutes. Then I drained the rice, returned to the pan and kept the lid on to steam while I followed the rest of the directions for this recipe (except no chickpeas or cashews - I didn't have any). I estimated how much rice to add to the veggies since I had more cooked rice than the recipe calls for. WOW! My family loved this! I served this with baked pork chops and steamed broccoli. I am looked forward to playing with this recipe as jen suggested. Thank you, jen for this terrific recipe!

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Reviewer:

tilt

Cooking Level: Expert

Reviewed: Jan. 25, 2012

This is a really different rice pilaf recipe which I was skeptical of because of the ingredients. However I decided to try it because it had such healthy ingredients. I served it with Souvlaki and it was a hit!! Will make this again.

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Reviewer:

Jnaggie

Reviewed: Jan. 22, 2012

I used millet dry roasted then with chicken stock to cook, tasted wonderful

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Reviewer:

natalie

Reviewed: Sep. 8, 2011

Pretty good rice. Healthy tasting and hearty. Made as stated except used a small onion and left out the garlic clove and ground pepper. I definitely agree with the people who advise cooking the rice in vegetable broth instead of plain water, and I'd suggest using 3 eggs. I made it with one whole bunch of fresh parsley, and I'd like to try it next with cilantro instead.

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Reviewer:

lilyorchid

Reviewed: Jul. 24, 2011

Excellent! I did this on a whim not expecting it to be so good. I devoured it!

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Reviewer:

Alina

Reviewed: May 16, 2011

Tasty enough,especially when sprinkled with soy sauce as recommended. One child ate it happily, one with the promise of dessert, and the third refused to eat more than a bite. DH and I both enjoyed it. I made it exactly as written with the exception of excluding the mushrooms, and adding some "Turkish Spice". Next time I'll try substituting cilantro for the parsley as it still seemed too bland to me.

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