Reviewed: Nov. 24, 2009

This was good, not anything really great. I used Jasmin rice, so the liquid ratio worked out fine.

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Reviewed: Nov. 12, 2009

Great Recipe! with good flavors and texture. It had a nice earthy flavor with just enough seasoning. The whole family loved it! My new go to side dish. Thanks!

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Valali (AKA foodloversmom)

Cooking Level: Intermediate

Living In: Roseville, California, USA

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Reviewed: Nov. 11, 2009

My switcheroos: I used Crimini shrooms cut chunky so they wouldn't cook down to nothing, added the garlic at the end of sauteing to prevent browning, used regular onion instead of green onion, and only partially sauteed the onion/shroom mix since they would continue to cook in the broth. I followed Nixichick's advice about soaking my brown rice prior to cooking, but I still used chicken broth. This was a nice change from plain rice, and went well with the Grilled Fish Steaks we had. Will move to the Keeper file.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Nov. 8, 2009

Loved it! I used more mushrooms, garlic and onions than called for and it had great flavor. I also used olive oil and a little light butter to replace the regular butter. This beats ANY boxed rice mix and it's easy too! Thanks for posting. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 30, 2009

Very fast and easy. Tasted Great. I used jar of mushrooms and minced garlic out of jar because I didnt have fresh. My kids liked it and they never like flavored rice when I buy it in the box. It is a really great side dish with baked chicken.

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Steph

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Reviewed: Oct. 21, 2009

I cooked this with brown rice (adding chicken boullion after the rice was already cooked since brown rice doesn't cook well in salty liquids). The rice was a bit mushy, but the flavor was good. Next time, I will add a lot more mushrooms and will probably use more flavorful mushrooms to enhance the taste.

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ShepCooks

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Reviewed: Oct. 18, 2009

This was very good - I made a couple of changes. I used olive oil instead of butter to saute the mushrooms. I used onions instead of green onions. At the end, i added both freshly chopped parsley and basil. It was very tasty.

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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: Oct. 12, 2009

this rice dish we really liked only thing i changed was to add more garlic...this recipe went well with the rest of the meal...i will for sure make it again...thanks for the recipe...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Sep. 4, 2009

I misread the recipe and used a regular yellow onion, but it was still really good. Will definitely use this one frequently.

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stevenelena

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

The family loved this! I usually fix the package mushroom rice, this was way better and just as easy.

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t2andc2

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Reviewed: Jun. 22, 2009

This was very yummy. I skilled the green onion. Very delicious.

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The H Family

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Reviewed: Jun. 22, 2009

I used brown rice so I increased the chicken broth to two and a half cups. I also added a couple more tbsp. of butter and used organic chicken broth. I really liked this as did my oldest son, but my husband and youngest son did not. Too bad....we get the leftovers.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 17, 2009

An easy tasty side to make for any meal :)

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 16, 2009

Fast, easy, and tasted great.

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Lance

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Reviewed: Apr. 22, 2009

This is an excellent side dish. Very tasty.

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Sandy Godin

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Reviewed: Apr. 15, 2009

I was a little skeptical on the the cooking method for this rice because I have never add anything but broth before cooking my rice. Well it turned out great! I used a white onion finely diced as that is what I had on hand, sauteed it with mushrooms and it came out perfect!

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 18, 2009

I made this a lower calorie/lower fat dish by using "I Can't Believe It's Not Butter," the variety with only 5 calories per tablespoon (or thereabouts). It is a spectacular side dish. I didn't have fresh parsly, so I used dried with good success. I served it with grilled chicken (Cornell Chicken Marinade) from this website. As others have noted, minute rice requires a 1/1 ratio of chicken broth to rice.

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CURTISLEE

Cooking Level: Intermediate

Home Town: Valley, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Feb. 24, 2009

this recipe was easy and fast to make :) It could have used a bit more flavour though I added green onions on top as garnish and it seemed to do the trick.

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natashak

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Reviewed: Feb. 9, 2009

This is very tasty. I used baby portabella mushrooms and this side dish was a big hit. Boyfriend loved it!!!

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hottie

Cooking Level: Expert

Home Town: Gaylord, Michigan, USA

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Reviewed: Feb. 6, 2009

We really liked this rice. It makes a great side dish. It's flavors are subtle and don't overpower the main course. We find it's a good complement to roasted chicken.

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