Reviewed: Jan. 15, 2013

We have updated the baking time required for this recipe, as indicated in multiple user reviews.

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Reviewer:

Home Town: Seattle, Washington, USA

Reviewed: Nov. 11, 2012

The cooking time was an hour longer than the recipe called for, but it turned out great once it was finally done. I wonder if cooking the rice before baking would be a better idea.

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Reviewer:

jaimejost

Reviewed: Oct. 27, 2010

Overall, I liked this recipe. I cooked it at 375 for an hour and 15 minutes to and an hour and 30 minutes. It definitely wouldn't have been done in an hour at 350. I also added mushrooms, which I sauteed in butter first, and fresh onions and garlic instead of onion powder and garlic powder.

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Reviewer:

Eva

Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: May 31, 2009

I added lentils and cooked for 90 min. Perfect!!

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Reviewer:

smiley

Reviewed: May 18, 2009

This recipe is easy and healthy. I did make some changes. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. I sauteed these in a dutch oven with olive oil, then added the water, rice, bouillion, salt and pepper and brought to a boil. Then I covered and placed in oven at 375. It's important the the water is boiling before going in oven! After 1/2 hour I added the vegetables. I ended up baking for about 70 minutes, but I think it could have baked for another 10 minutes, as some of the wild rice hadn't popped open yet. Very tasty and I love how it uses such colorful vegetables!

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7 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Aug. 12, 2006

This wasn't bad, but it was pretty bland and it took a lot longer than an hour for the rice to cook. The veggies, however, were limp by the time I took the dish out of the oven. I wouldn't want to make this one again.

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10 users found this review helpful

Reviewer:

Cheffie

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

Living In: New York, New York, USA

Reviewed: Feb. 9, 2006

I cooked this recipe at 350 for an hour and it wasn't near done so I turned up the heat to 450 and still had to cook another hour. The veggies were overdone of course, but the rice was still not quite done and there was lots of liquid sitting on top. I let the entire casserole sit in the oven for another 40 minutes and the rice finally plumped up. The flavor was so/so. I doubt I'll make this again.

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Reviewer:

SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

Reviewed: Jan. 20, 2006

This was fine for a weeknight meal, though it took a long time to cook. I used broccoli, carrots, zucchini, mushrooms, onions and fresh garlic. I also cooked it at 375 and it still took over an hour, even stirring every 20 minutes. I used chicken broth (all I had on hand). The rice was still a little chewy while the veggies were pretty mushy. I actually really liked it, but my husband wasn't wild and my kids wouldn't eat it past the one required bite.

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Reviewer:

ASHBETH

Cooking Level: Expert

Home Town: Portsmouth, Virginia, USA

Living In: Madison, Alabama, USA

Reviewed: Jun. 7, 2005

Great recipe. I even added some velveeta for a little twist. Hubby loved it.

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Reviewer:

JENGIRLSX3

Reviewed: Jan. 7, 2005

This is a wonderfully healthy rice recipe. I love that you can just throw the rice in the pan with your favorite chopped vegies and put it in the oven (stirring every 20-30 min or so). I will definately be using this one again. Thanks Holly. (BTW...i added ginger, soy, and lots of garlic, and to me it was great this way)

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11 users found this review helpful