Reviewed: May 13, 2012

Add onion powder, garlic, or onion soup along with beef or chicken broth. Depends on what your main course is. Delicious!

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Reviewer:

Collie118

Cooking Level: Intermediate

Living In: Avilla, Indiana, USA

Reviewed: Sep. 5, 2011

Just the sort of basic rice with just a little pizzazz I was after. Since I wasn't convinced making a special purchase of calrose rice was critical to the success of this recipe, I simply used common long grain converted rice. This is lightly flavored which was exactly what I wanted so as not to compete with my main dish.

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Reviewer:

naples34102

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 30, 2011

This was a great base for pilaf but it seemed like something was missing. There was salt in the chicken broth so it wasn't salt. I tried to add a little garlic powder but that didn't cut it either.

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Reviewer:

Ugly Feet

Cooking Level: Intermediate

Reviewed: Jun. 17, 2011

Very good. Very easy! My kids loved it and the leftovers are so useful. Better then plain rice any day

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1 user found this review helpful

Reviewer:

Phoenix3

Cooking Level: Expert

Living In: Statesville, North Carolina, USA

Reviewed: Jun. 12, 2011

I don't normally alter a recipe until I try it as first written, however, I did this time. I had some green onions I needed to use and so I used them instead of regular chopped onion. I also added a handful of chopped walnuts and browned the onion, rice and walnuts in the butter. I then added my broth and simmered until the rice was done. I will make this again but I think I'll use pecans next time.

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Reviewer:

rjd1247

Cooking Level: Expert

Living In: Woodville, Texas, USA

Reviewed: Feb. 6, 2011

This was a quick, easy and tasty side dish. I used long grain rice w/2 cups chicken broth and added some chopped green pepper and carrots too. Thank you~

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: Sep. 6, 2010

This was a solid base. 30 mins is too long though. The rice was sticking after that time. I guess if I add 1/2 cup more of broth it should be fine. I'll add some more stuff next time.

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Reviewer:

adambannon

Reviewed: Apr. 26, 2010

A good basic side dish. Instead of using a skillet and a saucepan, you can add the rice & broth to the same skillet that you sauteed the onions in..less for you to clean up later!

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Reviewer:

LynC

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

YUM. Easy to make.

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Reviewer:

Michelle S11

Reviewed: Feb. 15, 2010

I only used a 1/4th of a med/large onion, which might be the same amount as the recipe, or maybe a little more, but it was fine for us. I also didn't have any broth on hand so I used two cups of water and dissolved a bouillon cube in with it all. I simmered for 20 min, which seemed a good time, and poof, delicious! (I also didn't add anything in- I was eating it with shrimp and lobster and didn't want to overpower with too many flavors - the onion was just fine on it's own)

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