Reviewed: Oct. 8, 2009

We really liked this-I kept checking mine every couple hours and stirred it to keep everything moving and to prevent any sticking in my slow cooker.

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 14, 2009

This was a great recipe! I did make a few changes: First, I put the dish in the oven at 350 F for 1 hour and it came out perfect. I know sometimes I don't feel like waiting all day for a slow cooker. I also added some shredded mozzarella cheese and it was oh so delicious!

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Reviewer:

Missy

Home Town: Aiken, South Carolina, USA

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Reviewed: Feb. 9, 2009

We really enjoyed this. It went great with the Halibut with Cream Sauce recipe also on this site. I baked mine at 400 for an hour covered, then about 15 (give or take) more minutes uncovered.

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Reviewer:

April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 12, 2008

I followed this recipe exactly and ran out of liquid about 4 hours into cooking. Luckily I was home and checked on it. It has a nice flavor but cooking time is a lot less. I think it may depend on the type of brown/wild rice that you use. I will definately try again using another variety of rice. Excellent taste just watch your crock pot.

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