Reviewed: Feb. 2, 2010

I used jasmine rice and added a squeeze of lime at the end. I like it but it had to be salted quite a bit. Will make it again.

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Reviewer:

lyndseye225

Cooking Level: Intermediate

Home Town: Daleville, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 29, 2009

too much parsley for my likeing

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Reviewer:

sharon

Reviewed: Nov. 30, 2009

great twist on a rice dish! It toltally jazzes rice up and it is fancy looking! I served it with rotissery chicken, made the plate so elegant looking!

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Reviewer:

JESSICA

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Nov. 2, 2009

I liked the pecans in this, but felt this dish needed just a little more flavor. As others mentioned, cooking the rice in chicken stock would definitely have helped, but I used frozen steamed brown rice to start with. Next time I'll definitely add some garlic and use some chicken stock to give it more flavor. Another suggestion I liked from another reviewer was to drizzle a little olive oil on it. Still, I think this is a keeper - just needs a little flavor boost! Thanks Deborah!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Oct. 29, 2009

Good idea, but a little salty for me and there were almost too many pecans.

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Reviewer:

cgoforth

Reviewed: Oct. 10, 2009

I was looking for a side to go with a pecan-crusted chicken. I was worried that this may be too many pecans in a meal, but it was perfect! I followed another reviewer's suggestion and used chicken boullion instead of just water; also cooked the rice in the rice cooker. I also used more onions than the recipe called for, and fresh ginger instead of dry. It was a hit with my family - even my picky 4 year old!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Twentynine Palms, California, USA

Reviewed: Jul. 16, 2009

Just made this tonight-followed suggestions of other reviewers and used chicken broth and water,toasted the pecans and added last. We both loved it-thanks for the great recipe!!

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Reviewer:

Monacooks

Reviewed: May 31, 2009

I added a sprinkle of a cinnamon & sugar blend across the top after mixing it together. It was awesome!

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Reviewer:

Deshotels

Reviewed: May 5, 2009

This was really really good. The combination of the onion, rice, pecans and herbs were wonderful! I didn't add salt and I was tempted to add craisins, but I didn't...Although I put a splash of orange juice in, because mine needed some moisture. (I cheated and used leftover brown rice from a couple of days ago, so my rice was dry when I started!) I'm sure if I would've started with fresh rice, I wouldn't have had to add the OJ. A very nice side dish for our Turkey medallions. This one is in my recipe box for next time!

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