Reviewed: Apr. 13, 2012

I am also from Minnesota and this dish was a bit dry for my liking so I added a can of cream of celery and a can of cream of mushroom before it goes in the oven.I have also tried it with some mushrooms carrots onions either way it was tasty

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Reviewer:

faithenough4five

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

Living In: Kalispell, Montana, USA

Reviewed: Feb. 25, 2012

I really love this recipe. It is simple to prepare with few ingredients which makes it a great go-to side dish anytime. I think it is delicious and would not change a thing about this it!

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ocheeve

Reviewed: Feb. 14, 2012

THis recipe is a GREAT side dish! The only thing I didn't add was the sliced mushrooms as we aren't a mushroom family (for the texture, not taste). It took a little longer to make than I was anticipating (to get all liquid absorbed) so it was done AFTER we had eaten dinner, however our family sat around it after it came out of the oven and ate HALF. It was so good - even for picky toddlers! Will definitely make again, but this time serve it WITH dinner! :)

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belle

Reviewed: Dec. 5, 2011

simple ingredients, easy to make. family loved it. i did use regular wild rice so the cooking time was longer. the rest of ingredients was added about half way through cooking time for rice.

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Reviewer:

charlesnjoanne

Reviewed: Sep. 25, 2011

Too Salty...will use low salt bouillon next time or maybe less bouillion.

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sixponies

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

I was in the mood for sweet rather than savory tonight, plus I wanted to "veganize" this, so I made substitutions like crazy. The recipe is awesome either way. Here's what I did: Used vegetable broth instead of water and boullion, brown rice instead of white, apple butter instead of regular butter, and added some finely chopped carrots when the second round of rice was added. With the mushrooms and apple butter at the last step, I also added three small apples, roughly chopped, and 1/2 c. craisins before putting it in the oven. It was absolutely delicious :)

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Reviewer:

burgundydragon

Cooking Level: Intermediate

Reviewed: May 20, 2011

I'm only going to give this recipe three stars because I really think it would have tasted a lot better with chicken broth instead of beef bouillion and water. The beef flavor seemed to over take the wild rice flavor.

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Reviewer:

Jan

Reviewed: Feb. 24, 2011

AMAZING!!! Used a carton of low sodium beef broth instead of bouillon cubes and water, and added parmesan, like other members have mentioned. Absolutely fabulous!

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Reviewer:

PrairieJilly

Reviewed: May 6, 2010

My husband and guest liked this dish I did not. I don't think I'll make it again.

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Reviewer:

HerbsMrs

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: High Level, Alberta, Canada

Reviewed: Mar. 16, 2010

Much better using organic broth instead of bouillion, fresh mushrooms instead of canned and some choice spices to make it more pleasing to the palate. I added a 1/4 c. of white wine, subtracting a bit of the broth to make up the difference. I garnished it with fresh parmesan. We ate every bite. NOTE: This also can be made on the stovetop, which is what I did, if you're on a time crunch. I served this with Asparagus Parmesan and Corn Bread Chicken.

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