Reviewed: Mar. 4, 2012

Great recipe! I used more veggies and chicken broth and it took a little longer than I thought but it won rave reviews at my house!

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Reviewer:

Angy Stimson

Reviewed: Feb. 22, 2012

Very, very good! I added some Thyme and Marjoram as well as some sliced almonds. This will be a new staple for our family.

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Reviewer:

CHRISTYA

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Reviewed: Feb. 14, 2012

I used the advise of the other reviewers and this Pilaf was fantastic. Very easy. I only had cooked wild and white rice on hand, so after I sauted the vegetables I added in the cooked rice and about 3/4 cup of chicken stock, let the stock cook off and it was perfect. My entire family loved it. Served it with a proscuitto wrapped stuffed chicken breast with herbed goat cheese.

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Reviewer:

ChefLes

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Cooking Level: Expert

Living In: Thunder Bay, Ontario, Canada

Reviewed: Jan. 22, 2012

This is a really yummy recipe! I saute the veggies in a pan for 5-8 minutes then I transfer it to a rice cooker and finish it in there! I have swapped out the veggie broth with chicken and beef depending on what I serve it with. It is really good.

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Reviewer:

ferlev01

Cooking Level: Expert

Reviewed: Nov. 21, 2011

Good, nothing too amazing here but a good solid side for a weeknight meal.

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Reviewer:

MommaB2Three

Reviewed: Nov. 2, 2011

Delicious and a welcome change from the usual side dish. Like many others I also substituted chicken broth. In addition I added some poultry seasoning (about 1 tsp) and fresh ground black pepper towards the end of the cooking time. It was great with turkey breast. Nice enough for dinner guests.

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Reviewer:

cookinmom

Cooking Level: Intermediate

Reviewed: Oct. 26, 2011

This is a nice classic pilaf, I liked it a lot. I scaled to 4 servings and used about 3/4 of a green bell pepper. Never could taste the pepper, so next time I'll either skip it altogether or add more. I used chicken broth instead of vegetable, and used brown Jasmine instead of white rice. In pilafs I always like to saute the raw rice with the vegetables for a few minutes before adding the liquid, It seems to give it a better texture and better separation when the grains are lightly coated in oil. Because both rices needed a a long cooking time I put them both in the sauce pan at the same time. Turned out they needed longer to cook, I think a little more then an hour. Mushrooms and toasted almonds would be great in this. I'm happy with this one, it made for a nice side dish to pork tenderloin.

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Reviewer:

cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Oct. 11, 2011

Tasty recipe! I'm not a big carb or rice fan but this was a winning side dish with my salmon. I didn't have all the ingredients and used a few substitutions to make this dish last minute. i stirred in a creamy veg "cup of soup" after boiling the wild rice and then added the heated carrots, onions, and garlic. yumm!

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Reviewer:

alexgirl82

Reviewed: Sep. 4, 2011

Very good dish! I wanted a rice pilaf dish that was more subtle and light in flavor for the bbq chicken kabobs I was serving tonight, but that still had a nice presentation than just the plain ole' white rice we normally eat. I used a little red, orange and green bell peppers, chopped. I sauteed red onions with garlic in olive oil then added the carrots and peppers. I had a 16 oz. bag of Hinode White and Wild Rice that I picked up for $3.00. I stirred that in the pot along with the vegetable broth. I seasoned with a little salt and black pepper to taste. This was the perfect side dish! It was noticeably pretty and colorful, and it was delicately flavored. All of the vegetables rounded out the texture. The ingredients, directions and cooking time were approximate. I served this side dish alongside, "Rosemary Ranch Chicken Kabobs," also from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 8, 2011

This fits the bill perfectly. My son had been wanting some pilaf, so I went looking for a wild rice pilaf that didn't use brown rice. Left out the carrots and celery, but added mushrooms. Used chicken broth instead of the vegetable broth. The family raved about it. Nice addition to my repertoire. Thank you for sharing!

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