Reviewed: Oct. 25, 2009

This was a really great side dish. Due to what I had on hand I used regular long grain rice and upped the cooking liquid to 2 cups as others have done. I also sauteed the rice with the onions as this is the way I always cook my rice. The onions and broth gave this a very nice flavor.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Oct. 21, 2009

My family loved this rice dish. I usually make white rice to go along with the main dish but I was in the mood for variety and found this recipe. Will be making it again for sure!

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Arty

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 21, 2009

this was very tasty and extremely easy to make. I sauteed the onion in the same pot I made the rice in to save on dirty dishes. Calrose rice is medium grained, so it comes out ofter and stickier, but that is the way it is supposed to be. The flavour of this dish was lovely. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 12, 2009

Nice basic rice recipe - I added a whole onion and used 2 cups of the broth. Thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Oct. 12, 2009

Tried this dish for the first time and absolutely loved it. It only makes a little bit of rice though, so I'd recommend doubling the recipe.

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Jamie James

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Reviewed: Sep. 20, 2009

I made this for sunday night dinner and it did, not go well. I found the rice very dry and that there was not a very strong flavour.

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lime_lady

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Reviewed: Aug. 3, 2009

I needed a new way to make rice. I used bouillon cubes and it worked out great. Loved the onions so next time I will add more.

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Tricia

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Jul. 27, 2009

I thought this was a great and easy recipe. I also added mushrooms. I can't imagine anyone being able to mess it up.

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Carol in Norway

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Reviewed: Mar. 25, 2009

I added some chopped mushrooms (as suggested) and upped it to 2 cups broth. Silly me, I used sodium free broth and unsalted butter so it came out a little bland. Next time I will add 1 clove garlic and sautee it with the onions, as well as a pinch of salt. Still, very good.

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onlyever42

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Reviewed: Feb. 20, 2009

This is a great basic recipe from which to start, adding and substituting your choice of veggies in the sauteing step. (I prefer onions, celery, green pepper and garlic.) Like other reviewers, I prefer to use long grain rice, using the 1 to 2 ratio of rice to broth.

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Auntie M

Cooking Level: Expert

Home Town: Hooker, Oklahoma, USA

Living In: Hugoton, Kansas, USA

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Reviewed: Feb. 17, 2009

Very nice side dish. I'm a beginner and this was nice and easy. I did use long grain rice like Lucy said and increased the liquid. Thanks for the recipe!

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IsisMyCat

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Reviewed: Feb. 9, 2009

very good, although like everyone else it needed 2 cups broth. Also added some dried parsley and shredded carrots. Yum!

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CindyLooWho

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Reviewed: Jan. 22, 2009

My boyfriend and I love this recipe. I did tweak it a little bit by adding some carrots and mushrooms which in my opinion made it that much better!

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elisha07

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

I added carrot, garlic, and fresh mushrooms to this and it was amazing! I'm gonna try to make this with quinoa to make it a complete meal.

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Amy

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Nov. 17, 2008

Good recipe - I used Lucy's variation (1 cup long grain rice, two cups liquid). Want to make it look extra fancy with zero effort? Throw in a teaspoon or so of dried parsley.

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Fly by Light

Cooking Level: Beginning

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Reviewed: Jul. 17, 2008

Being beginner cooks, we made a slight cooking error & burnt the rice! However, it was still DELICIOUS and we ate every last bit of it! Our cooking error occurred due to us deciding we should cook the rice in the skillet, rather than dirtying up a sauce pan! We have no idea what we are doing in the kitchen, but we know we love this recipe! Next time we cook, we'll follow the directions!

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The Melinbery's

Cooking Level: Beginning

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Reviewed: Jun. 22, 2008

I used a rice cooker and added frozen vegetables and chicken broth instead of water. I found it to exceptional.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Jun. 1, 2008

This was a great side dish! Simple to make and FULL of flavor! I and, more importantly, my fiance both loved it! Just be careful with the liquid...if you don't add enough, it can get pretty dry.

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Mrs. Tyler

Cooking Level: Intermediate

Home Town: Zion, Illinois, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: May 31, 2008

My mom always made rice pilaf with vermicelli browned in it first. Maybe the definition of pilaf is looser than I imagined because I don't quite understand why this is considered pilaf. Because you brown the onions first? At any rate, this is a nice standard recipe for rice and a nice side dish. It tasted good and I'll probably make it again.

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