The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: May 16, 2012
Yummy. My boyfriend asked me what I did to the rice to make it taste so good! He normally dosen't like rice much at all. Thanks!
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Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Feb. 28, 2012
Nice
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The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 11, 2012
Bleh
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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Jan. 3, 2012
Love it. This recipe is quick and easy and tastes great. I've made it twice now and the second time I didn't have any parsley but it still had wonderful flavor.
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3 users found this review helpful

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Cooking Level: Intermediate

Home Town: Cedar City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Sep. 13, 2011
This was pretty good. Made with regular rice and a vegetable bouillon cube for a side that all of us could eat. Definitely best with a full flavoured main dish, as it's quite subtle in flavour. Thanks!
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Aug. 31, 2011
After being away from home for nearly two weeks and with only two days before I hit the road again, I had no intention of going to the grocery store. I wanted something simple with subtle flavor and limited ingredients and this was it. I used regular, long-grain converted rice (I don't use instant) and chicken broth rather than bouillon. As a rule I prefer fresh ingredients and even tho' I did have fresh onion, I deliberately used the dried minced onion called for, curious about what flavor it would impart. I was pleasantly surprised. It really does contribute a nice onion flavor, much more so, in fact, than fresh onion. This is a great choice when you need something mildly flavored to support your main dish. I served this tonight to accompany "Pan Seared Chicken Breasts with Shallots," recipe also from this site.
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9 users found this review helpful

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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jul. 28, 2011
Great for instant rice recipe. Used dried parsley and 1/2 packet of onion soup mix because its what I had. Surprised at how great it was. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Jun. 12, 2011
I found this didn't have much flavor, but it is a good start. Just a warning, if you make it with brown rice, DO NOT use bouillon or powder base because the rice will not cook. Use pre made liquid chicken stock. The amount of salt in the bouillon causes the brown rice to not take in the liquid. I didn't have instant rice, so I substituted brown, simmered for almost an hour to no avail. Don't make the same mistake I made.
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Cooking Level: Intermediate

Home Town: Clarion, Pennsylvania, USA
Living In: Indiana, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed: Mar. 28, 2011
Yummm! I had chicken in the oven and need to come up with a side FAST. This was perfect! I sauteed the onion and about 1/2 a stalk of celery in butter, heated a can of chicken broth to boiling, tossed in the the onions & celery, added the rice, and some dry parsley since I didn't have fresh. It was really good!! A definite keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed: Nov. 21, 2010
this was very good. I did make a few changes - I used Chicken Broth in place of the water and bouillion and added some green pepper because I needed to use it up. Thanks for sharing!
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