Reviewed: Jan. 6, 2012

As a main dish, I added 2 cups of chopped chicken. I also added the seasoning mix that came with my wild rice instead of the salt, and it had a great flavor. I would cut back on the broth too, especially if you're short on time to cook. Very tasty recipe with good texture!

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Reviewer:

Sandy

Reviewed: Dec. 12, 2011

Yummy side dish with a nutty flavor and crunch. I think it's missing something though, but not sure what, perhaps more than one type of rice or an additional veggie. Easy to prepare, and I halved the recipe, which made 4 sizeable portions. Would recommend cutting large mushroom slices in half. I used slivered almonds per another's suggestion, and indeed found that the cook time was nearly 15 minutes longer to get the water to absorb. Will make this again.

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Reviewer:

amanda77kr

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Cooking Level: Intermediate

Reviewed: Oct. 3, 2011

This is a good recipe, however, the cooking times are based on real wild rice (harvested in lakes). Commercially grown, or paddy wild rice, takes more than twice as long to cook. Wild rice is varying shades of dull grey/brown. Commercial wild rice is nearly black & shiny.

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Reviewer:

Kay

Reviewed: Aug. 24, 2011

This ended up fabulous. I had to take it out of the oven and cook for at least another 20minutes on the stove to get the water to absorb but it was worth it. I used canned mushrooms and I think that is why it was watery at first. served it with chicken Marsala.

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Reviewer:

Rebecca's Diiiish

Reviewed: Jun. 24, 2011

We didn't care for this.

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Reviewer:

PURRBERT

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Chicago, Illinois, USA

Reviewed: Jun. 15, 2011

It was ok-Rice took longer to cook than the recipe said, and it was a little too buttery.

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Reviewer:

Crystal

Reviewed: May 14, 2011

Great dish....followed the recipe as written. My family liked this dsh....something new for a change.

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Reviewer:

Mama Jean

Cooking Level: Intermediate

Home Town: Marysville, Washington, USA

Reviewed: Nov. 28, 2010

I used this recipe as a base for what I made. I cooked on the stovetop and not in the oven. I also used boxed mix wild rice that had some seasonings added. I liked it very much.

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Reviewer:

dharma77

Cooking Level: Expert

Home Town: Pekin, Illinois, USA

Living In: Minooka, Illinois, USA

Reviewed: Apr. 17, 2010

Pretty good recipe. Definitely takes longer than 30 minutes. At LEAST an hour. I also felt like it needed "something" so I added some Parmesan cheese to the top for the last few minutes of baking.

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Reviewer:

Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Reviewed: Jan. 22, 2010

I leave out the mushrooms and butter and add chicken breasts. Usually I cook 3-4 breasts in water, when done dump wild rice in (or long grain and wild rice), salt and pepper. Depending on how much broth you have, this can be a great soup or casserole. I chop scallions and sprinkle on top before serving. I also steam broccoli florets and mix with the leftovers...yummy and nourishing.

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