Reviewed: Jan. 18, 2011

I did not have RiceARoni on hand, so I used Near East Rice Chicken flavor...same sort of thing. It came out great! The scallions I used were very strong, so it overpowered a little...but the taste was shockingly good anyway! Great summer dish - thanks for the recipe!

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Reviewer:

MJPasqua

Reviewed: Jan. 7, 2011

it was great

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Reviewer:

DMSHERRY

Cooking Level: Expert

Home Town: Bonney Lake, Washington, USA

Living In: Puyallup, Washington, USA

Reviewed: Dec. 15, 2010

No changes.

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Reviewer:

Peach822

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Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Aug. 7, 2010

This was one of the first recipes I saved on this site in 2002, and I just now got around to making it. I'm telling you I wish I had made this a long time ago--it is excellent! I took the advice of the top reviewer and added diced red pepper, green onions, artichokes, water chestnuts, celery and cashews. I also added 1Tbs curry power and some of the artichoke juice to the mayo and it was great. My husband isnt a curry fan, but he loved this and even suggested adding a dash more next time. Very good! A keeper!

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Reviewer:

Mrs. K

Cooking Level: Expert

Home Town: Beaverton, Oregon, USA

Living In: Henderson, Nevada, USA

Reviewed: Mar. 14, 2010

I love the texture of this. I actually enjoy it warm a bit better I think.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jul. 29, 2009

I used chicken and mushroom boxed mix and I also added shrimp (thats what I had in the fridge) instead of chicken. It was a great way to use up a box of overlooked rice a roni but we were not wild about it.

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Reviewer:

ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

Reviewed: Jul. 28, 2009

I don't keep Rice-A-Roni at home only because I avoid it like the plague but I do have the Almond Rice Seasoning mix from this site, which is very similar. I used an organic brown rice and cooked the rice according to that recipe then let it cool. I then made the rice salad according to this recipe. I used low-fat mayo and added a bit more chopped celery. Next time, I might try to make this with more chopped veggies, like zucchini and carrots. Sturdy recipe as is. Using the spice mix and brown rice did make a sturdier salad. NOTE: You might want to undercook the rice just a bit. It will soak up the mayo and will become mushy. Fifteen minutes is about right.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 20, 2009

I prefer this salad with a small jar of artichoke hearts instead of water chestnuts. There are lots of ways to add color and taste--pitted black olives, pimento-stuffed olives, halved cherry or grape tomatoes, and/or any bell pepper. I use 1/3 c mayo and 1-3 T reserved artichoke marinade. Any leftover poultry or shellfish can be used instead of chicken.

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Reviewer:

atlanta alice

Reviewed: Mar. 17, 2009

This was my first time trying/making rice salad. It turned out alright - I used less mayo than what was called for though. I'm on the fence about making this again - not because it tasted bad - just because it tasted strange to me.

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Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Feb. 16, 2009

What a wonderful way to use up that extra box of Rice a Roni you've had forever! That was the case for me, and this recipe was a great idea. I had leftovers for days, and although probably not the healthiest thing to eat (with all that mayo), it was definitely easy and tasty! I actually had this warm as a dinner one night then had the cold salad as leftovers the next couple of days. It was good both ways :)

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