Wild and Brown Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by naples34102
Reviewed: Nov. 25, 2014
I didn’t say a word at the dinner table to Hubs to announce that we were having wild and brown rice with the Salisbury Steak. He dislikes both. I hoped that since the rice was all dolled up that it would make a difference. It obviously did, because he cleaned up his plate rather enthusiastically. And indeed, this was surprisingly good, far exceeding even my own expectations. I did deviate from the recipe, adding some zucchini I wanted to use, using fresh thyme (and no marjoram) rather than ground, and beef broth rather than chicken as I already had a carton opened that I had used for another dish. I chose to cook the vegetables in butter separately from the rice, adding some fresh minced garlic. I set that aside until the rice was cooked, stirring it in at the end. How much my changes influenced the final outcome I can’t be sure. What I do know is that this was colorful, flavorful, and had great texture. I started off with slim expectations for this but we ended up polishing it off. I served this with Salisbury Steak with Mushrooms, and Peas and Pancetta, both recipes also from this site.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Aug. 28, 2014
Absolutely love this recipe! I bought wild rice on impulse and then realized I had no idea what to do with it. Luckily I found this recipe, which I made and served with grilled salmon. Perfect!
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Reviewed: Jan. 19, 2014
I have made this as stated, and it is a really good side dish. After a person tries this as written, you can find ways to personalize it too. Thanks for the submission!
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Cooking Level: Intermediate

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Photo by Marianne
Reviewed: Jan. 29, 2013
I had just received some wild rice straight from Wisconsin and then found this recipe. I cut it down to one-third the amount, and that easily was enough for six servings. My problem with this was that the vegetables were total mush by the time it was done, so I'd caution people to add them just near the very end. I felt it was bland, so maybe one could up the seasonings and add some crunch from toasted almonds. I really do like the idea of the combination of the two rices. I'll give this another try with a different method of cooking. Thank you for this!
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Photo by Marianne

Cooking Level: Intermediate

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