Reviewed: Jul. 22, 2009

YUM! It came out great. I sauteed and added onion and garlic. I also used canned mushrooms and saved the juice to add a bit at the end to make the rice more creamy. Good flavor!

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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Jun. 8, 2008

This recipe was a disaster. The rice refused to cook, and I had to keep on adding water. it still ended up uncooked. I won't be making this recipe again.

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SHINKU

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Reviewed: Dec. 20, 2007

awsome recipie the only thing I changed was I added a tsp of dry onion and a dash of spicy pepper mix as others did I also cooked my peas in the soup mix. one pot for everything my kind of recipie yummy and fast thank you

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Mislis66

Cooking Level: Intermediate

Home Town: Oakville, Ontario, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 18, 2007

This was bland to me as well. I expected the soup to give it more flavor. Maybe some cream of chicken would add a little more salt and savor to it?

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NEXTDRHOOD

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Reviewed: Oct. 23, 2006

Sounded really good - was okay. I used part precooked wild rice and part instant rice - I am sure this picked it up if anything.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 18, 2006

This was satisfying...but. I feel like it's missing that oooomph. Maybe adding some onions to the mushrooms as they cook would do it, I don't know. It's good as stated, but I will play around with it the more I make it. I would also try stirring in some sour cream at the end as I think it would give it an added something. As a side note, I didn't see the relevance to cooking the peas seperately...so, I simply threw them into the mushroom soup/milk mixture when it was time to add my rice. They cooked up just fine that way. Thanks, this is a decent side dish and I will make it again!

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Chikee

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2006

This was fairly good. Will probably make again. It was rather easy to make.

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B.J.

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: May 8, 2006

Easy and fast. Good dish when pressed for time.

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ChickadeeD

Cooking Level: Intermediate

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Reviewed: May 3, 2006

very good

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TEMBLORANNE

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Reviewed: Apr. 18, 2005

Bland. Won't make again.

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DEEMANUEL

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Reviewed: Sep. 9, 2004

This was a great quick and easy side dish. I recommend it for those days when your main dish is done and you are searching for sides, you get your carbs and veggie in one POT!!

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UMAMIRAH

Cooking Level: Intermediate

Living In: Cheverly, Maryland, USA

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Reviewed: Jul. 30, 2004

This is a tasty side dish. I made a few little changes. I added some chopped onion to the mushrooms. I used 1/2c. partially cooked Nishiki rice, drained (don't care for for instant). Used a whole box of peas. And otherwise followed recipe as is. Will make again!

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olson

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Reviewed: May 19, 2004

I found myself with an abundance of canned peas and was looking for a way to reduce their population in my pantry. This is pretty good. The guests I served it to really liked it. It's a good homestyle side dish. I will be making this one again.

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LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

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Reviewed: Jun. 5, 2003

WOW - peas never tasted so good! In a lurch, I needed a quick and easy side dish. This came up, and the only problem is that I only had canned mushrooms and canned peas. Upon learning that the milk in the fridge could have been a lot fresher, I opted to use sour cream and a little bit of water in its place. This was spectacular, I just could not stop eating it. Bet on the fact that this will be made all of the time!!! Thanks for the recipe, Vicky!! Yum!

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