My family has a new favorite. One of our guests asked for the recipe immediately. I did have to add a tsp or so more oil as there are a lot of veges in this recipe. Very pretty with all the carrots. Very buttery without all the butter. Loved it.

My husband loved this. The only change I made was too add a little bit of garlic salt. Also, I had to cook a little longer than recipe said, but no big deal.

This was excellent. I paired it with Baked Teriyaki Chicken I found here, too. Definitely a keeper. Visually appealing AND delicious and frankly, guilt free. Thank you for sharing!

This is delicious! The second time I made this, I chopped up some red bell pepper and sauteed it with the carrots and onion, and this worked very well. My family loved this recipe.

This had unbelievable buttery flavor! If I had not prepared it myself, I never would have believed that it was cooked with merely one tablespoon of butter. I used brown rice and added a dash of onion and garlic powder. Can't wait to have this again!

My husband and I both thought this recipe was great. It is a very light veggie dish - great for a hot summer day. No changes to this recipe!

Excellent! I didn't have carrots- so I skipped them- but drizzled a little touch over the rice when it was done before I served it- DELISH!! Thanks for a good, versatile recipe!

I made this for dinner tonight with baked turkey wings and cornbread and it came out delicious. I omitted the carrots and added bell pepper. So fabulous!

Delicious!! Next time I will add some garlic. Perfect side dish.

This dish is good but unexciting. I added minced garlic out of habit/personal preference and would have added grated parmesan cheese on top if I had had some. Makes a nice side dish.

Super good!! I added a little more rice and water. For me, this was a perfect, vegetarian summer meal in and of itself.

This is a great recipe! It really took care of that buttery, summery flavor I've been waiting for. I doubled this recipe so I could use a whole 14oz can of chicken broth and figured I would just do the last 2 ounces of water- but it ended up coming out a little runny (chef error). This could taste good with some stewed tomatoes as well, but very good recipe! I'll be adding this to my recipe book :) Thanks!

Delicious and easy!

Very good. I added a little more water and rice. I also added celery and fresh basil. Recipe is easy to modify according to whatever veggies you have on hand. Tasted great with grilled marinated swordfish from this site.

This was a great bed of rice for our grilled shrimp, and can easily be tailored to suit individual tastes. In my case, I substituted chopped red and green bell pepper for the carrots, and added minced fresh garlic, an extra dab of butter, and a pinch of saffron. This was delicious with a colorful and pretty presentation.

Delicious! I left out carrots (not a fan) and used 1/2 tbsp of butter, melted in olive oil. Added a clove of minced garlic with the (red) onions. Also used a brown rice medley (increase simmer time; I was using an electric stove, which should have been set at low-medium instead of simmer) and found 1 yellow squash to be enough since I was using this as a side. I've made this recipe a few times already - twice this week! I served with grated parmesan cheese the first time, along with mushrooms (added same time as onions) and an unseeded tomato (added just before the rice to cook down the juice). The second time this week was pairing with another allrecipes.com dish (cold roasted Moroccan Spiced Salmon). Will definitely make again, especially with fall squash coming into season now.

Great recipe! We didn't use carrots, and sauteed the squash with the onions in the beginning to make it a bit softer. We also used fresh tomatoes....Delicious!

People who like spicy food may find this dish a bit bland, but it was just perfect for me and my family. I have made it twice already.