Reviewed: Jun. 28, 2008

This has great potential, but was nothing to write home about as is. Little too much lemon in the dressing and it could actually use more rice. Use a strong and nutty wild rice - maybe a red jasmine - to make it more flavorful, and you will be better off as well.

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Apr. 24, 2008

I thought this looked good, and the basic recipe was okay. But it was pretty bland, at least for my family's taste. I added some ginger, paprika, and lemon juice. Even then, it wasn't that great.

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Janel

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Reviewed: Sep. 23, 2007

wait for the rice to cool before putting in the fruit

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Rumbold

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Nov. 24, 2006

I made this salad exactly to the recipe. It was great until the dressing was added. I would make this salad again but the lemon was way to strong. Three people tasted the salad before the dressing and after. No one really like it after the dressing was added the lemon made it too sour. I would use orange juice instead of lemon or less lemon juice.

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SAZY

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Reviewed: Jun. 18, 2006

Pretty good as I made it. Used 1/2 cup Jasmine rice and 1/4 cup wild rice. Omitted the Kiwi as the ones at the store we terrible and I didn't use ANY chicken stock as I was cooking chicken with it. Doubled the dressing. Was very good. I used some of the rest the next day in a wrap sandwich of turkey, lettuce, and cheese. That was even better!

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SEANZILLA

Cooking Level: Expert

Home Town: Peterborough, New Hampshire, USA

Living In: Antrim, New Hampshire, USA

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Reviewed: Mar. 20, 2006

Wondful any time

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Betty W.

Home Town: Pensacola, Florida, USA

Living In: Danielsville, Georgia, USA

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Reviewed: Nov. 26, 2005

Good recipe, went well with the Thanksgiving dinner. I thought it was a little bit bland but my wife loved it.

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punisher

Cooking Level: Beginning

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Reviewed: Jul. 23, 2005

I use vegetable bullion for the stock as it adds more flavor. This is one of the most versatile wild rice recipes I have made. I used mandarin oranges, green grapes and dried cranberries for a summer picnic. For the salt, I used untoasted chopped cashews. Excellent recipe and one I will use a lot for the different seasons.

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Reviewer:

ESSENTIALS

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Reviewed: Feb. 28, 2004

Wow. :) One of my favorite salad recipes of all times! Have made it on several occasions and everyone has always loved it. It looks beautiful with all the different colors and has a wonderfully refreshing flavor. Can also serve as salad and side dish in one, if you don't have time to prepare both.

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