Reviewed: Nov. 6, 2006

I cut this in half for two of us, and used half wild rice and half brown rice, subbed in slivered almonds for the water chestnuts (don't like w.c.'s), and left out the mushrooms (didn't have any) and salt (salt in butter and in low-sodium broth). This was delicious, though a little over the top on the butter; would cut that in 1/2 next time. I cooked the rices in the broth on the stovetop for 45 minutes, then transferred it to a small covered baking dish, with the rest of the ingredients I used, and baked for another 30 minutes. Probably could have used another 15 minutes on the wild rice. We enjoyed it though; it was a very nice accompaniment to the Grilled Pork Chops with Balsamic Carmelized Onions, and Pan Fried Asparagus we had tonight. Thank you, Corwynn!

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Reviewer:

LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Mar. 10, 2009

I really really liked this. Wonderful buttery flavor. I chopped my water chestnuts (liked that addition) and used just over 2 C broth. Make sure you caramalize your onions because that is where so much of the flavor comes from. I had no issues with this not cooking in the 60 min. Will definitely make this one again.

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Reviewer:

Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

Reviewed: Jan. 19, 2008

Very good-buttery

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Reviewer:

Wendy B.

Reviewed: Sep. 28, 2009

It took the full 90 minutes to cook, but this recipe was totally worth it. Great taste, I will definitely make again.

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Reviewer:

SUSIEYWE

Reviewed: Oct. 3, 2009

I have made this several times, and the only thing I do a bit differently is use a butter spread (like Smart Balance Lite) instead of honest-to-goodness butter. It's always a huge hit.

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Reviewer:

TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, 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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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: Oct. 28, 2012

I did alter it and make it into a dinner. Substitute DRIED PORCHINI MUSHROOMS and simmer them in the broth (2 Cups) at the beginning while sautéing the onion. Mix all ingredients at the beginning. Bake 45 minutes. Top with BONELESS CHICKEN BREASTS. Cover and Bake 45 minutes more. Option: Sprinkle with SHREDDED PARMESAN and Brown at the end. Let stand covered 15 minutes before serving. We aren't wild rice connoisseurs but we used LUNDBERG WILD BLEND which is very rich. I think the button mushrooms would have been overwhelmed.

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