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Reviewed: Oct. 28, 2008

This was an awesome base recipe! I changed a few things such as I didn't use instant rice but regular uncooked rice. Which meant that I had to double the liquids. Instead of water I used organic vegetable broth. I also choose to use apple cider. I skipped the salt and added ground ginger, ground nutmeg, ground cloves, and curry powder instead. Everyone loved it. I will definantely be making this again.

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Moon

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Reviewed: Oct. 22, 2008

Made this w/brown rice, adding the chopped apple and walnuts halfway through cooking time. Came out fantastic. Served w/Cranberry Chicken and it was the perfect side dish!!

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sueba

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Reviewed: Dec. 27, 2007

It was ok..but I'm not the type to eat instant rice. It would definitely be better with pilaf or some other type of rice. I'll be trying that soon.

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Natalie B. Verbeke

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Reviewed: Sep. 21, 2007

I used long cooking brown rice and instead of using 2 cups water, I used 1 1/2 cup water and 1/2 cup apple cider vinegar, 1/2 tsp cinnamon and 1 tsp salt then added the sauteed celery,onion, chopped walnuts and apple the last 5 minutes or so of cooking. Very nice and it went well with the Marinated Tuna Steak also from this site. Thank you.

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cooking42

Cooking Level: Intermediate

Living In: Sarasota, Florida, USA

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Reviewed: Nov. 21, 2006

This was great side dish for my cranberry pork roast. I used brown instant rice instead of the white. It gave the rice a warm nutty flavor. I made it an hour before we served dinner and threw in the apples & walnuts at the very end. Very popular I received many compliments -- thank you! We will make this again!

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