Reviewed: May 26, 2012

Turned out great! My husband absolutely loved it. Like some of the other reviewers I used fresh mushrooms rather than canned.

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lila657

Reviewed: May 21, 2012

So easy and delicious.

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KATHYL32

Cooking Level: Intermediate

Reviewed: May 6, 2012

I liked how quick and easy this way. Family loved the flavor.

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Jessi

Cooking Level: Intermediate

Reviewed: Apr. 18, 2012

Perfect. Just the right amount for 2. Thanks for sharing.

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Ruthlessma

Cooking Level: Intermediate

Home Town: Ephrata, Washington, USA

Reviewed: Mar. 22, 2012

This is a favorite at my house! I've made it 2 or 3 times so far and everyone loves it. The only thinkg I did differently is to use chicken broth instead of the water/boullion.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Jan. 15, 2012

Easy to throw together and tastes good. I had already prepared some plain rice and lentils so I simply sauteed the veggies and parsley then mixed it all up to heat through. Went very well as a side to "Braised Balsamic Chicken" from AR.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 2, 2012

This was great I went by the reviews and I use chic broth instead of water and I added white wine my family loved it. You have to cook it a Lil more but it is worth it

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Kourtney

Reviewed: Dec. 29, 2011

fantastic!!

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Reviewer:

Xigaz

Reviewed: Nov. 27, 2011

I was looking for a good side dish and came across this recipe. I made it knowing that I would love it -- wasn't so sure about the rest of the family, though. It turns out that they all loved it and have since requested that I make it again. The blend of flavors makes this dish a perfect side dish to any number of main courses -- I served it with the Chicken Cordon Bleu II also found on this site for a wonderful dinner. This dish is now a part of our regular rotation. Thanks!

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Reviewer:

Rick

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Logan, Utah, USA

Reviewed: Nov. 8, 2011

I would give this five stars with my slightly changed version. I used a wild/long grain rice mixture and I cooked it 20-25 minutes. I also used fresh mushrooms. I LOVED it. Very tasty.

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