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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Ticia C


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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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Lauraloves2run

	Cooking Level: Intermediate Home Town: Bakersfield, California, USA Living In: Provo, Utah, USA
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Reviewed: Apr. 6, 2008

Not as tasty as I thought it would be.

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busymom923

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 22, 2008

A little bland but nice and easy - next time I'm going to add a chicken bullion cube and some orzo pasta

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WOODSTCK

	Cooking Level: Intermediate Home Town: Bayside, New York, USA Living In: Whitestone, New York, USA
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Reviewed: Jan. 21, 2008

I made this with grilled fish but I altered it a little. That is the only reason I give it 4 stars instead of 5 because I didn't make exactly what was there. I followed previous advice to use 2 cups of broth. I made my broth from 2 boullion cubes. I didn't have onion so I used Lipton onion soup mix. I also added garlic powder because my family loves garlic. It tasted great!! We loved the finished recipe!

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dhodges


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Reviewed: Jan. 16, 2008

good,easy basic side dish. not special enough for company, but great for everyday

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dana


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Reviewed: Dec. 17, 2007

I served this rice beneath herbed feta chicken. I also used long grain organic rice and used the 2 parts broth to 1 part rice method, as another reviewer suggested. It was very good with the tartness of the chicken, however, it would maybe be a little bland for my tastes on the side by itself.

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Mya's Mama


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Reviewed: Oct. 22, 2007

Delicious! It will be a favorite at our home from now on. There are 6 in my family, so I doubled the recipe, used short grain rice and put it in my rice cooker....it came out perfect. Definitely a keeper.

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Penguinz68


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Reviewed: Sep. 20, 2007

M liked it

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lieb-lusk


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Reviewed: Jun. 23, 2007

I made this the other night as a side dish to fish. I followed the recipe exactly except I did add more onion and I cooked it in my rice cooker. The end result was "ok"; nothing fantastic. It needs something for sure, I just don't know what.

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kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
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Reviewed: May 30, 2007

Thanks for this recipe. I have made a similar one (with many variations) for years and find the proportions excellent. Turns out much better than 1 c. rice to 2 cups liquid. Always well received.

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EILISH40

	Cooking Level: Intermediate Home Town: Newry, County Down, Northern Ireland, U.K. Living In: Halifax, Nova Scotia, Canada
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Reviewed: May 29, 2007

I don't understand all of the star reviews. We were not impressed with this dish, it was a little too bland for all of our likings.

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CHELS

	Cooking Level: Beginning Home Town: St. John's, Newfoundland, Canada Living In: Montreal, Quebec, Canada
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Reviewed: May 21, 2007

This is very tasty, and easy to prepare. Jazzes up white rice and adds extra flavour to a meal. Served with chicken and asparagus.

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Barb A.

	Cooking Level: Expert Home Town: Halifax, Nova Scotia, Canada Living In: Bridgewater, Nova Scotia, Canada
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Reviewed: May 17, 2007

this was terrific, although I did not have any chicken broth I substituted low sodium vegetable broth I also used the other posters suggesstion and used 2 cups of broth per 1 cup of rice. this is fantastic

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shawn

	Cooking Level: Expert Living In: Reardan, Washington, USA
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Reviewed: May 13, 2007

Light and delicious! We served this with salmon and it accompanied the fish well. It was quick and easy to make.

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