Reviewed: Oct. 25, 2009

This was very good! The combination of white & wild rice made for a really great texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dulce

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2009

Amazing! It smelled so wonderful while cooking and tasted even better once it was done. It was a perfect side item for rosemary lamb chops in a balsamic reduction.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

funsizedkat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

I used a brown/wild rice blend for this dish and toasted the rice with the onions and garlic. I added a little rosemary as well, but it was still very bland. However, this worked well as I served it under Grilled Adobo Chicken and drizzled with the sauce.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Sioranth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

Excellent rice, everyone enjoyed this one. I put all the vegetables in food processor to make it faster and really get it chopped up. 1-2-3 it was very easy to make, and got requests to have it again. Great flavor. >^..^<

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ROSIE-0-TOOLE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 8, 2009

Hi this was an excelent choice< i did with chicken broht and leek instead of celery. and its was great

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

oferia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2009

I love this savory pilaf! It went great with the Cornish game hens I served for Easter dinner. I would have given this 5 stars, but I had to doctor it slightly. The chopped veggies added color and rounded out the texture and flavor. (I chopped up some mushrooms along with the carrots, celery, and onion.) Also, I used chicken broth as per other suggestions. I knew it would be a little too bland, especially from what other reviewers said, so I added 1/2 tsp. salt, 1/2 tsp dried tarragon, 1/4 tsp. dried thyme, a few dashes of cumin, and a few grinds from my pepper mill. I'll be making this again--a hearty, satisfying, versatile side dish!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2009

I've made this recipe a few times...The first "as is" and then tinkering with it a bit. Here are the changes that I would recommend: 1.) Use chicken broth instead of vegetable broth - especially if you are using this dish to accompany poultry. 2.) Add 2 chicken boullion cubes when you add the broth. This gives the dish the extra needed flavor. My family loves it - thank you!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 19, 2009

This was good - I used chicken broth otherwise followed the recipe exactly. Nice side dish but no wow factor going on here.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2009

We liked this pilaf a lot. On its own it was a teeny bit bland, but it complimented the spiciness of "Blackened tuna steaks with mango salsa" recipe (from this site also) perfectly! Also, it is an interesting change from plain white rice, and contains many veggies, which is good for you. A winner!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

a little bland but very good. Went well with chicken cordon blue

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tkd

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 12, 2009

I too made this to go with some blackened fish, and I loved it. It had just enough flavor but didn't take anything away from the meat. I liked the chunks of carrots and celery as well. Looks pretty good, tastes even better.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Holly

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 8, 2009

Other reviewers' criticisms of this recipe, that it lacked seasoning, was exactly what I liked about it! I was serving a spicier entree, blackened fish, and wanted a rice dish that was more subtle in flavor than the fish, but that still had a little more flavor and presentation quality than just plain rice. This was perfect! Exactly what I had in mind. Pretty and colorful, delicately flavored, with a pleasant nuttiness from the wild rice, this was the ideal side dish to complement a spicier meat or fish.

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2008

This has great potential but lacks a bit of seasoning, I used chicken broth instead of veggie broth figuring that would help but it wasn't enough. I also added thyme garlic and onion powder. I will have to play with this recipe.

Was this review helpful? [ YES ]
3 users found this review helpful