Reviewed: Apr. 18, 2009

Though a little time consuming, this is a great method for cooking wild rice. The finished product is a nice crispy-chewy texture that I like. I used fresh mushrooms instead of canned. The one drawback to this recipe is that it is a bit boring in flavor, but certainly easy enough to perk up with your favorite herbs, spices, wine, or veggies. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 11, 2009

Just an ok recipe. M husband and I thought it was somewhat bland and flavorless.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

rccourtney

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 17, 2008

I made this recipe and just added a few of my own touches to it. I brown a pound of hamburger and throw it in before it bakes along with three slices of bacon that I chop and throw in. It makes for more of a casserole dish but it is yummy~

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Shelly M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2008

So midway through starting this recipe I realized I didn't have mushrooms! So I instead added a cann of peas and a can of tomatoes, along with a little bit of packaged gravy...It was very good and a wonderful alternative to just plain old rice!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 31, 2007

This recipe is excellent. I received a pound of wild rice in a Christmas gift and used some of it to prepare this dish. My partner, who is an extremely picky eater, actually went back for seconds. Don't change a thing when you make it.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

BlytheGuyCooks

Cooking Level: Expert

Living In: Blythe, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 29, 2006

This is a great recipe,but I made it with a couple of changes. I made it for 8, and used 1/3 c roasted/salted pine nuts, 1 1/2 c fresh mushrooms and 1 1/2 tsp salt. Also, I used 5 1/3 c canned beef and/or chicken broth instead of water and bouillon. I lightly topped it with grated parmesean cheese before baking. DELICIOUS!!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

alfagal

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 14, 2006

I make something very similar to this recipe but while the long grain rice and wild rice is cooking, I saute 8 oz. of fresh, sliced mushrooms in olive oil and butter with a few cloves of minced garlic and finish with some thinly sliced green onions. Then I add this mixture to the cooked rice. Add salt and pepper to taste. I have also thrown in a cup of toasted, chopped pecans for some crunch. If there is a good amount left over (ha ha), I make latkes with the rice mixture for dinner the next day. Both are delicious!

Was this review helpful? [ YES ]
27 users found this review helpful