Reviewed: Nov. 9, 2009

This was okay. Honestly there was almost no flavor. I love the mushrooms is there but it needs some spice.

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Lillian

Cooking Level: Beginning

Home Town: Savage, Minnesota, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 22, 2009

we enjoyed this dish served with salmon. I didn't have any fresh mushrooms, so I subbed in canned whole baby mushrooms instead, which worked just fine.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 16, 2009

This was a very Fall looking dish. I noticed a lot of the reviews said the rice needed more water. So, I added more until it looked fluffy. I left my walnuts under the broiler too long and had to made the second batch with pecans. I'm sure walnuts, pecans or almonds would all work well. The whole family enjoyed this dish! (served along with salmon)

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Oct. 10, 2009

Found the rice was not fully cooked, and really didn't like the walnuts....would maybe make again but with a number of alterations.

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mommydi

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Reviewed: Sep. 9, 2009

I was leery because of the instant rice. This was amazing! I ate it for breakfast the next morning!

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Noreen T Lemon

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Reviewed: Sep. 9, 2009

I used TJ brown rice and cooked for 3 minutes and then added to the skillet.It could use a little more spice. Maybe more onions. I just threw in a few handfulls.

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gailannteacher

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Reviewed: Sep. 1, 2009

perfect as is!

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gabbyde99

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Reviewed: Sep. 1, 2009

Yum, yum!

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Jennifer

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Reviewed: Jul. 5, 2009

Made this as part of a company meal and everyone thought it was delicious. The toasted walnuts add just the right amount of crunch and flavor. I followed the recipe with the following changes: added 2 full cups of broth, and instead of the Minute Rice used 2 packages of Success boil in a bag brown rice, emptying the packages right into the skillet to cook in with the other ingredients. One of my guests plans to incorporate this recipe into the buffet menu they serve at their Christmas party.

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sweet cook

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Jun. 30, 2009

I rated 4 stars because it needs a little more chicken broth like some of the other comments suggested. I will add more next time I cook this. It will definitely be a keeper.

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Drea S.

Cooking Level: Intermediate

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Reviewed: May 29, 2009

I cook probably once every 5 years or so (yes YEARS...), I wanted to do something to help wifey, but it had to be quick and easy. This was both; someone with experience chopping stuff could do this in about 15 minutes. I left out the nuts, but it was still delicious!

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Dion

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Reviewed: May 11, 2009

Great recipe! My grocery store was out of Minute Brown Rice so I bought Success Boil-in-Bag, cut open 2 bags, and simmered for 10 minutes. Went well with my grilled kabobs.

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Holly R

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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Reviewed: Apr. 13, 2009

I was looking for a way to use fresh crimini mushrooms, before they went bad, and came across this rice dish. As I did not have all the ingredients, on hand, I had to make a couple of substitutions. I used scallions instead of onions and wild rice instead of instant brown. Oh, I also toasted the walnuts. Even with the substitutions this was very good.

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Beas42luv

Cooking Level: Expert

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Reviewed: Apr. 7, 2009

What a wonderful flavor! I didn't change a thing and it tasted great! Thank you.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Mar. 29, 2009

Great taste, but next time I'll use regular brown rice instead of quick rice for the rice its self was a bit lacking.

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Elaine

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 22, 2009

I made this recipe recently and loved it. I did not make any changes to it. I would reccomend low sodium broth just to cut out the sodium. Overall it was simple and quick to make and very tasty. I used baby bella mushrooms and the recipe had a great nutty flavor.

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jennymitch

Cooking Level: Intermediate

Home Town: Farmingville, New York, USA

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Reviewed: Mar. 10, 2009

Quick, easy, delicious and healthy! Thanks!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Jan. 15, 2008

My family loved this brown rice recipe. I added some sodium free chicken instant bouillon to cut down on the sodium content. It was great.

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cint

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Reviewed: Jan. 4, 2008

This was a great recipe. I altered the way it was cooked because I didn't have any minute rice on hand. I used regular brown rice and a rice cooker. I added two lumps of chicken boullion to the water I normally would use to cook the rice. When it was nearly cooked through, I added the chopped onion to the rice cooker, and then a few minutes later I added the mushrooms (I skipped the celery because I didn't have any). The flavor of the rice is great with the mushrooms. I added the parsley and walnuts afterwards. Delicious. I'd make this again, it's healthy, and really improves the taste of boring plain brown rice.

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