Reviewed: Nov. 22, 2009

My husband does not like anything rice. He liked this, and I loved it!

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Reviewed: Oct. 6, 2009

Pretty good. We used fresh mushrooms instead of the canned variety, and it turned out very well. Has a strong mushroom flavour, all of the other ingredients were overpowered.

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Fatrick

Cooking Level: Expert

Home Town: White Rock, British Columbia, Canada

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Reviewed: Sep. 26, 2009

Very easy and quick to prepare. I found I was out of regular rice and used Uncle Ben's Original rice. Used red onion for color and also used fresh mushrooms that needed to be used up.

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keeners

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Reviewed: Sep. 12, 2009

Good dish! Used fresh mushrooms, I just cooked them with the other veggies. Maybe add chicken next time for a main dish. My one year old loved it.

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dreher16

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Sep. 1, 2009

I really liked this recipe although I did make a few changes. I doubled the recipe, added low sodium chicken stock (1 Can), I used fresh mushrooms and 3 minced garlic cloves. Wonderful recipe that I will use over and over.

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hummingbird

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

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Reviewed: Jul. 20, 2009

added celery and used fresh mushrooms

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tkd

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Reviewed: May 5, 2009

Newly married and never cooked before, and this recipe turned out AMAZING. I used a cube of chicken boullion instead of flakes, and basil instead of parsley (it was all I had), but it was just great. Can't wait to make this for my husband when he comes home! :)

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Goldfishy Army Wife

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Reviewed: May 5, 2009

I have tried this a couple of different ways. First I increased the serving size to 6, used a can of cream of mushrooms in place of the canned mushrooms, reduced the water to 6 oz., which came out pretty good. The second time, I made it with the mushrooms, it came out okay. The third time I made it using fresh mushrooms and cream of mushroom soup, again reducing the water and used wild rice - increasing the cooking time to 45 mins., instead of 20. That was our favorite! I will definately make this over and over. Thank you Anita!

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Mommy of Five

Cooking Level: Expert

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Reviewed: Apr. 13, 2009

Good. I used fresh mushrooms and cooked it in chicken broth.

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MOOPEY

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Reviewed: Mar. 20, 2009

Fantastic! This was so delicious and very tasty! I tripled the recipe. I sauteed the vegetables in olive oil instead of butter

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Mar. 9, 2009

very good

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DEBBIE

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

My husband does not like green peppers, so I left them out. I've never been able to turn out a good rice dish without the help of the steamer, but this turned out great!

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Feb. 16, 2009

Very good recipe to start with. Used chicken broth instead of bullion, and fresh mushrooms. I also added red bell pepper and shredded carrots for color and flavor and I add garlic to everything.

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kimberagogo

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Reviewed: Feb. 15, 2009

I made this rice to accompany the Chicken Cordon Bleu that I made my husband for Valentine's Day. I did a few alterations, I didn't use the green pepper, I used ~ 5 oz of fresh mushrooms which I cooked in ~ 2 tbsp of butter and I doubled the water and rice quantities but kept everything else the same. It was a great, I will definitely make it again - it is elegant but simple to make.

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Ann P

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Reviewed: Jan. 14, 2009

I love this one, but I prefer to use fresh mushrooms. Its quick and easy, takes very little effort and I usually have all ingredients on hand.

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Marie D

Cooking Level: Expert

Home Town: Ogden, Utah, USA

Living In: Clinton, Utah, USA

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Reviewed: Jan. 14, 2009

This tuned out great, I switched chicken broth for the water and bouillon. My husband had seconds even!

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Jami Pete

Cooking Level: Intermediate

Home Town: Climax, Minnesota, USA

Living In: Hallock, Minnesota, USA

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Reviewed: Jan. 6, 2009

A good start for rice pilaf. I made a few changes. I used dried onion, fresh mushroom pieces and added peas. I left out the parsley flakes and the bouillon. It turned out very nice...I will be making it again.

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Tiki

Cooking Level: Expert

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Reviewed: Jan. 3, 2009

Had both olive oil & butter and omitted the green peppers. Added some chilli flakes to spice things up. Delicious!

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mag

Cooking Level: Intermediate

Living In: New Westminster, British Columbia, Canada

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Reviewed: Oct. 13, 2008

This is a nice convenient recipe since everything is a pantry staple. Next time I will try wild rice because I think that would take this recipe to a five star rating.

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