Reviewed: Jan. 29, 2009

EXCELLENT!! 6 STARS!! I made a similar stuffing years ago for Thanksgiving dinner and it became an instant favorite. One very nice way to modify this is to add a handful of craisins and substitute the cashews for chopped pecans. I'm big fan of "sneaking" additional nutritional points into foods, so add some finely chopped spinach to the mix and no one will know!

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Chef Ty

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Reviewed: Dec. 4, 2008

wonderful, I made this for Thanksgiving since my guests couldn't have wheat. It was very tasty. I used it as a side dish and did find that I had to cook the rice for a LOOONG time, about an hour and 15 min, but I'm also at a very high elevation. I will make it again.

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dsahala

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Reviewed: Nov. 1, 2008

This was a big hit.... Delicious! I made it as a side dish in place of traditional stuffing with a turkey dinner.

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tanyaviola

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2008

This is the best stuffing I have ever made. I will be using this recipe again

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meggy1017

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Reviewed: Feb. 14, 2008

I love this but it never cooks all the way. I found that the only way for it to be completely done is when you add the rice, follow the timing on the back of the rice package instead. Great taste! I've made it as a side and as a duck stuffing. (even in the duck it was undercooked)

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JennieMart

Cooking Level: Intermediate

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Reviewed: Jan. 25, 2008

the rosemary really gives it a nice taste and I added more nuts for decoration, they looked nice and made a nice crunch at the end.

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coco´s

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2007

Even though I thought this would be an absolutely fabulous recipe, I was disappointed. I found that the salt in the cashews didn't make up for the lack of salt in the recipe. Some people liked it at our Christmas table and some not. I would not make the recipe the same way again next time. By the way, I made it as a side dish, not as a stuffing.

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LIBBYSURFS

Cooking Level: Expert

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Reviewed: Dec. 23, 2007

This was wonderful! It was just like a stuffing should be, but we served it as a side dish. We also prepared the Glazed Pork Tenderloin from this website and it complimented extremely well.

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ARCELI6

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Chattanooga, Tennessee, USA

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Reviewed: Nov. 19, 2007

5 stars all the way! I used it to stuff into rainbow trout and will make again with other meats or just as a side dish.

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organic

Cooking Level: Expert

Home Town: Carrington, North Dakota, USA

Living In: Shakopee, Minnesota, USA

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Reviewed: Oct. 10, 2007

Delicious! I used vegetable broth instead of chicken stock to make it veg friendly, then stuffed it in a baked miniature pumpkin. A lovely addition to our vegan Thanksgiving meal!

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France

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Reviewed: Apr. 18, 2007

I did not make this as a stuffing. I just made this as a side dish in a saucepan and it was wonderful. I also subbed in a teaspoon of dried, chopped rosemary, which worked just fine.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2006

A gourmet rice recipe that you will be making often. Very tasty and different. I also used it as a side with dijon tarragon chicken and completed the meal with a simple french salad. Loved it!

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katv

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: Aug. 29, 2006

Instead of using it as a stuffing, I just made it as a side with chicken. Delicious. Will make again and again. Thanks

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grandma jane

Cooking Level: Expert

Home Town: Manitowoc, Wisconsin, USA

Living In: Saint Nazianz, Wisconsin, USA

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Reviewed: Aug. 28, 2006

What a delicious rice recipe. I made this as a rice side dish and received raved comments. This is too good to stuff into a bird. No modifications made at all and it turned out awesome.

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