Five star excellent, based on the fact that I used half long grain white rice and half wild rice. I'm not so sure either Hubs or I would care for it so much with just the wild rice. Because of the rosemary and thyme (I used fresh), this is undeniably a much more interesting and "exciting" rice side dish than most. Because of the long cooking time I cooked both the wild and long grain rice earlier in the day to make dinner preparation quicker. I cooked half the amount of wild rice in the full amount of broth for 45 minutes, then added the long grain rice for another 20 minutes or so, until the liquid was all absorbed. This was the ideal accompaniment to "Herb Crusted Halibut," also from this site. Other than using a mix of long grain and wild rice, I wouldn't change anything in this recipe. It's beautiful.
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Five star excellent, based on the fact that I used half long grain white rice and half wild...