Wild Rice Pumpkin Yum Bars Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 9, 2000
This recipe was easy to prepare except for the wild rice, which I have not made often. Make sure it is really soft before using it or it comes out hard after baking. Also, I think cake is a more accurate description than bars. A good cake though.
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Reviewed: Jul. 27, 2008
These were pretty simple to make and if the raw batter is any indication of how they will taste--I'm looking forward to it! It smells like Christmas right now! If you don't have a 10x15 pan, as I don't you can use a 9x13, but, you will need to increase the baking time. It may seem like work, but, this is definitely worth the effort. If you use a 9x13 pan, it will be cake like but still good. Enjoy!!
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

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Reviewed: Oct. 12, 2008
A great way to use leftover rice. I This is a great way to use leftover rice. I used brown rice, olive oil, and only half the suggested sugar. Also added some walnuts and substituted pumpkin pie spice for all other spices. A high fiber, not too sweet snack for my 3 year old son. He love it!
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Reviewed: Jan. 22, 2009
I used up my brown rice instead of using wild rice, and I used whole wheat flour instead of all purpose flour. These are a moist bar with good flavor! If you didn't realize the rice was there, for the most part, you don't even taste it! I frosted half of the bars with Browned Butter Coffee Frosting--DELICIOUS!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Sep. 15, 2009
They were pretty good. People thought it was carrot cake. I frosted it with cream cheese frosting. I found the wild rice bits to be a bit chewy and obtrusive.
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