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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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SPUNKYCHEF

	Cooking Level: Expert Home Town: Cleveland, Ohio, USA
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Reviewed: Oct. 11, 2008

Pretty good. Wasn't amazing but it was good. I will probably make again. Great side dish.

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r.rogers

	Cooking Level: Beginning Home Town: Olympia, Washington, USA
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Reviewed: Sep. 13, 2008

Tasty side dish. I'll cut back on the amount of butter next time...maybe not even any butter. I also added some dried herbs like basil, oregano, and thyme...just a pinch of each will do.

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Fantastic! I used 1/2 of a vidalia onion and added 2 cloves of fresh sliced garlic in the sautee .. I added a handful of toasted sliced almonds when I served it .. this was so good that there wasn't any left .... I'll be making this again very soon .. Update: Made this again last night and it was as great as we remembered! The toasted sliced almonds really add a wonderful flavor and crunch to this great recipe

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PamelaSue

	Cooking Level: Expert
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Reviewed: Jun. 24, 2008

Did not change a thing. Would definitely make again and again.

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NEBRCOOK


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Reviewed: May 23, 2008

Very great pilaf. We also used chicken broth, wild rice mix, fresh mushrooms and added some celery and garlic. Cooked up to perfection.

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EMILYJANE2


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Reviewed: Mar. 23, 2008

This is a very good side dish. I added celery to mine and used fresh mushrooms. My family really loved it. I made a big batch and everyone asked for seconds.

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AZSUNNYGRL

	Cooking Level: Expert Home Town: Chicago, Illinois, USA Living In: Tucson, Arizona, USA
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Reviewed: Jan. 30, 2008

I made this and it was great! I used 2 tsp. olive oil in place of the butter and a little more onion (vidalia)than called for. Will definitely make again! Thanks

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DKPETERS


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Reviewed: Oct. 30, 2007

Very good and very easy! Make exactly as the recipe reads, except I used fresh mushrooms and added about one stalk of celery and about a 1/2 tablespoon of minced garlic. Without asking him, my hubby said, "By the way, this is GOOD -- You can make this anytime!" I may try to make it with chicken broth next time for a more real chicken taste. Served this along side some salmon with a honey mustard glaze and it was excellent. This pilaf would be great along side just about any kind of meat.

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Cranker, the cook and baker

	Cooking Level: Intermediate Home Town: Duluth, Minnesota, USA Living In: Roseville, Minnesota, USA
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Reviewed: Sep. 17, 2007

I used fresh mushrooms since I had to use them up and a red bell pepper. I also used half brown rice and half white rice and double the recipe. The flavor was really good, but my rice wasn't fully cooked and let cook for longer than time suggested...about 25 minutes.

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Kim O

	Cooking Level: Expert Home Town: Sauk Village, Illinois, USA Living In: Hobart, Indiana, USA
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Reviewed: Jun. 25, 2007

awesome, my husbands say this is the best rice, it taste like rice a roni but way better. I bumped it up to six servings and I did not have green pepper so I used, orange yellow and red, I'l be making this again and again...... thanks for a great rice recipe.

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: May 14, 2007

I enjoyed the flavor of this recipe, but I made a couple modifications. I did not have any green pepper, so I omitted that, and I added about 1 Tbsp of minced garlic. I needed more than the recipe provided, so I added about 3 cups of plain white rice, 1 Tbsp Parsley and 1/2 tsp of garlic powder, and the mixture still had plenty of flavor. I also decided to add plain rice as opposed to just making another batch because the recipe came out a little buttery for me. Overall, it was a big hit at a family dinner.

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Rineay12


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Reviewed: Mar. 29, 2007

Very nice & new way to make rice. I doubled the recipe and used 1/2 orzo along with the rice. I also used chicken broth instead of the boullion, and added some thyme and cajun seasoning just to spice it up a little.

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Nov. 19, 2006

This is pretty good. I didn't use canned mushrooms as I had fresh mushrooms on hand that needed to be used. Also added some chopped celery to the onion and green pepper. Over all this reminded me of a boxed rice dinner, which was nice because I can't have wheat gluten (which is in nearly everything out of a box). Over all this is good and I will make it again.

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ASTCLAIR1

	Cooking Level: Expert Living In: Oklahoma City, Oklahoma, USA
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Mushroom Rice Pilaf

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