Reviewed: May 10, 2012

This has the most delicious flavor. It was moist and beefy and went perfectly with our meal. I had to bake this an additional 30 minutes though as it was still like rice soup at that point. I did cut the seasoned salt to half as it sounded like way too much for us. We both loved this and I would have rated it higher had the rice actually been ready for dining at the time indicated. This will definitley be used again and again here. Overall, this is a great recipe and could easily become a favorite once I get the rice/liquid ratio straightened out. Thanks for a winner!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Mar. 31, 2012

I calculated this recipe for 2 people. It took over an hour and 10 minutes to bake. I finally put it in the microwave so it would get done. Also, way too salty. If I do it again I will make sure the broths are sodium free.

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Reviewer:

Jo Ann Holliday

Reviewed: Feb. 7, 2012

I am trying to gradually wean my family onto more whole grain products, and this rice was a big success! I omitted the butter and didn't miss it (and we are a "Paula Dean" kind of family). I also substituted fresh garlic for the garlic salt and added some mushrooms. As to the cooking time that some of the other reviews have mentioned, mine was perfectly cooked in an hour. Will definitely be making this again!

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Reviewer:

laurie

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Jan. 25, 2012

This was really really saltly i had to throw it out it came out good... i would prob add more herbs next time and leave out the salt

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Reviewer:

Ra3Marie

Reviewed: Jan. 18, 2012

This didn't work for us. I baked it for an hour and a half and it still wasn't completely done.

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Reviewer:

kellieann

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Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 10, 2012

This was so yummy. I used 1 can chicken broth, 1 chicken bouillon and 1 cup water (that's all I had). I also used olive oil instead of butter, and used both garlic powder and 1 clove garlic, and pepper. I put in the microwave for 10 minutes, then baked at 375 for 30 minutes, then had to nuke for another 5-10 mins to get rice less hard. This was very tasty, hardy and healthy!

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Reviewer:

cmh

Reviewed: Dec. 29, 2011

This was very tastey but there was way too much salt called for.

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Reviewer:

Lippman

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

Reviewed: Dec. 3, 2011

Great way to cook rice. Use low sodium broth and garlic powder instead of garlic salt to cut down on the saltiness of this dish.

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Reviewer:

Bunny

Home Town: Gilbert, Arizona, USA

Reviewed: Nov. 21, 2011

A family favorite with just a few revisions: 2 3/4 c. of broth, either chicken or beef (don't need two kinds), 1 T. olive oil (instead of butter), 1/2 t. garlic salt, 1 t. Original Blend Mrs. Dash seasoning. I bake covered for 50 minutes and then bake it uncovered for 10 more minutes.

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Reviewer:

bakingfan

Reviewed: Oct. 23, 2011

I like the idea of baking the brown rice, but this turned out too salty. Next time I will use water and then see what it needs, I really want it for stir fry, If I were serving as a just a side dish then I would try this again with much less sodium. Just need to tweek this a bit. Its a good recipe , just needs a few changes

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