Reviewed: Aug. 31, 2009

This was wonderful! My whole family loved it. I took the suggestions of others and added only one seasoning packet & water chestnuts...everything else stayed the same. Great dish.

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DebAnn

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Reviewed: Mar. 21, 2009

I took this to a pot-luck lunch and it received multiple rave reviews and requests for the recipe. I followed the recipe exactly with one exception: included probably 1 c. of mushrooms (instead of 1/2 c.), and cubed the butter & velveeta for better integration into the pot. Thanks for the great recipe!

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dheiseygrove

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Reviewed: Feb. 12, 2009

I did only use one seasoning packet from the rice, but it was still a little strange in flavor - I think this recipie could use a bit of balsamic vinegar, or another flavorful veggie or two added in - otherwise it's got the appearance of brown mushy rice that's very earthy in flavor.

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Eunice Murphy

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

Very good recipe. I only added one packet, used healthy request reduced sodium soup, just one onion and added extra mushrooms. Only issue was that it was a little mushy because I had timed it to take 9 hours and low and it probably needed 5-6 hours. Great vegetarian, gluten free side dish!

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Dec. 7, 2008

Excellent! Made this for Thanksgiving and it was a hit! I did however use our rice cooker and cooked the wild rice on Gaba Brown setting (3 + hours). Everyone raved about it! Will definitely make this again!

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sweetee_pie

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

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Reviewed: Sep. 22, 2008

I loved it!!! Easy and yummy. Altho I did cut back on the onions a bit, seemed like quite a lot to me.

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BJTINDLE

Cooking Level: Intermediate

Home Town: La Mesa, California, USA

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Reviewed: Apr. 13, 2008

I also only used one seasoning pack. This was pretty good and it was so easy.

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Debbie M

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Apr. 2, 2008

I feel strange being one of the rare few that didn't care for this dish. It was too salty, and I didn't even add salt to the recipe. Not sure if I was supposed to use the seasoning packet that came with the rice, but I ended up using it since there weren't any seasonings in the recipe. It wasn't terrible, just not a fave of mine.

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stacey16303

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Reviewed: Mar. 16, 2008

We really enjoyed this side-dish. Only drawback was that I expected it to be done in 2 hours and it wasn't. No worries, we just ate 2 hours later! I did add about 6 oz. more water to try to speed up the process. This recipe make waaaay more that 8 servings, so it would be perfect for a large crowd. We are looking forward to the leftovers of this one.

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DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

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Reviewed: Feb. 16, 2008

Man did this smell good cooking! I have to say though that it didn't taste as good. Not bad though. It wasn't what I was looking for. I used shredded cheese, that it what I had and it worked fine. None of my kids liked it so I won't make it again.

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LOGUECLAN

Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Jan. 18, 2008

I added chicken for a complete meal. Very good.

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Alicia W.

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

This is a delicious dish with a creamy risotto-like consistency and wonderful presentation. It's also super easy to make. I followed the suggestions of the other reviews and: 1) added 2 crushed garlic cloves, 2) used 1/2 of seasoning packets and 1/2 onion called for, 3) added 1/2 Cheddar & 1/2 Parmesean, 4)added water chestnuts and stirred 3/4 of way through cooking. I also didn't add the cheeses until just prior to serving.

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Cookin' at Home

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Reviewed: Oct. 20, 2007

This was an easy slow cooker recipe. I followed it using the seasoning packets that came with the rice. This turned out pretty salty so I would only use one packet instead of 1 1/2 next time. I also used cheddar instead of american cheese but by the time it was done cooking I couldn't tell it was there. Next time I would add it at the end. Also, I added veggie crumbles for protein to make it a main dish. We cooked it on low for 6 hours so it would not get mushy and that timing worked out well. We will probably make this again, but just test out new spices/seasoning.

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: Jun. 5, 2007

This turned out to be an excellent dish! I cooked mine in a Dutch oven for two hours on medium high to high, adding more chicken stock as necessary. I also added two chopped cloves of garlic and halved both the onion and the wild rice seasoning (thanks to the other reviewers who suggested this.) Omitted the celery as I had none, and used half cheddar cheese and half parmesan cheese and it rocked! Thanks for posting.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 29, 2007

Two medium sized onions was too much for me. I also used colby cheese which turned out nice.

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KEVVY13

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Reviewed: Mar. 12, 2007

This recipe is a GREAT side dish. My only reason for giving it 4 stars instead of 5 is because I altered it slightly. I used Colby instead of American cheese and I replaced the mushrooms with sliced water chestnuts. They added a really nice crunch. This goes really well with marinated pork tenderloin from this site. Thanks for a great, easy sidedish.

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VCL22

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Reviewed: Jan. 10, 2007

WOW! My family and I have chosen to fast meat and bread for 21 days. I searched for good, and filling meals and this recipe was so delicious that it will become an all time favorite in our home!

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Tamara Ann

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Oct. 25, 2006

Love it!! I absolutely love this dish. Yummo!! Add in ideas I've tried is cubed ham or pork sausage. I like salt but I can see how some would not like this dish because of the salt content. A way to reduce salt would be to use sodium free chicken broth and reduced sodium cream of chicken soup.

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SRYSDA52

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Reviewed: Oct. 1, 2006

Great recipe. I substituted chicken broth for the water for added flavor and used sliced portobello mushrooms for a more meatier mushroom.

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selooney

Cooking Level: Intermediate

Living In: Round Rock, Texas, USA

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Reviewed: Jul. 12, 2006

This was a gloppy mess.I followed the directions exactly but the rice turned to mush. The taste wasn't bad, just standard comfort food that has too much salt and fat to be healthy. I guess if your serving people that can't chew their food this would be ideal.

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MINDCRUSHER1376

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