The flavors here were good, but far too salty, and I felt like the bouillon came on a little strong. (I used reduced-sodium Better Than Bouillon; maybe I should have used a different kind, but that was what I had!) Next time I make it, I'll omit the extra tablespoon of salt, as well as one of the tablespoons of oil, since my final product was a bit oily. Also, I used brown rice, and as usual, this recipe took far longer to cook than plain brown rice would. I would allow at least an hour; I let ours cook for 55 minutes and it was still a bit crunchy. (This might also have made the oiliness worse, and if so, that's all my fault!) I also only used 2 cups of water, which is my usual rice-to-water ratio, but next time I'll try it as written. There will be a next time, though; I liked the flavors enough to try it again. Thanks!
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The flavors here were good, but far too salty, and I felt like the bouillon came on a little...