Reviewed: Apr. 18, 2012

Delicious and easy to make. Other than using 1 tsp of dried time instead of 1 tbsp of thyme, I made the recipe as is.

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Reviewer:

SZYQ1

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Cooking Level: Expert

Home Town: Lake Villa, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Apr. 4, 2012

I saw that people were saying there was a typo in the ingredient list - 1 tsp of thyme instead of 1 tb - and corrected for that. It turned out awesome! It tastes like a heavy-rice version of my home made chicken soup. Probably because of the thyme. I think I'll make it frequently for my family, but I'll make it with brown rice for myself to get a nice rich taste. The recipe is great on it's own, but it also is open for easy and delicious tinkering options. A good dish to throw in bits of leftover veggies or chicken.

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Reviewer:

Lulu

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

Loved it! Excellent with roast chicken. Used fresh thyme.

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Reviewer:

amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

Reviewed: Feb. 20, 2012

I made this as recipe calls except I reduced dried thyme to 1 tsp instead, as I knew a Tbsp would be too much. Flavor was good enough to try again but I think I'll add a little garlic next time as that is a staple to most recipes in my house. I'll also try adding a little more lemon so that it can be tasted. Thanks for sharing the recipe!

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Reviewer:

ANNA72

Cooking Level: Intermediate

Reviewed: Feb. 7, 2012

I used pre-cooked brown rice. Heated up in frying pan and added the lemon and thyme. Was very good.

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Jan. 29, 2012

Everyone is right--1 TEASPOON of dried thyme is just right. I liked the basic flavor of this rice, but I definitely found myself wanting more lemon taste (As it was, I did 1.5x what the recipe calls for). I'd definitely make this again, but I wouldn't be quite so citrus-shy.

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Reviewer:

joshas87

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Seattle, Washington, USA

Reviewed: Sep. 21, 2011

Very tasty. It reminded me of rice pilaf from a fancy restaurant. With that being said, I read quite a few reviews first. The first mentioned that the 1 Tblsp. of thyme should be fresh thyme or 1 tsp. of dried. The 5 star reviews seemed to come from people who added the thyme to taste. So, I did that also. I decided to go with 1/4 tsp. dried. It seemed to be the perfect amount and the lemon still shined though which was a complaint of some others. Anymore than the 1/4 tsp. to me would have been way too much. I also did use my own broth. I served the rice with broiled flank steak. It made for a delicious meal tonight. Note: my rating is based purely on the reduced thyme version I made.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 28, 2011

Very good compliment for seafood.

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Reviewer:

tperry1234

Reviewed: May 24, 2011

I ONLY make rice in the rice cooker nowadays because it always turns out perfect. But I added the chicken broth, FRESH thyme and lemon juice to the cooker and it came out fabulous =)

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Reviewer:

Sourgurl758

Reviewed: May 22, 2011

My husband loved this recipe and generally getting him to eat something that isn't really bad for you is difficult. I added some garlic with the rice right right in the beginning and stirred constantly to keep that from burning. At the very I added about 2 teas to a tablespoon of parmesan cheese. It added a great salty flavor.

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