Reviewed: Dec. 29, 2006

This recipe is a total waste of rice. I'm not even sure it is a recepie... I mean, everyone who has rated it above 1 star has changed the ingredients and the solid to liquid ratio to make it taste better and finish with an edible texture. To prepare this recipe as-is yields a mildly seasoned dish of cardboard granules. I would not recommend this recepie for human consumption.

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Reviewer:

tony_pdx

Reviewed: Dec. 17, 2006

I make this recipe every Christmas for my family and they all love it. They always make sure I am making it. The only thing is I do my own thing but kinda follow the recipe. I first cook rice acording to directions on box. I then cook mushrooms and garlic together in butter then mix everything together and pop it in the oven for about 1/2 hr and it comes out wonderful. I have tried the recipe as it said to do and it just too long and the liquid was never gone. Tweeked it and wonderful

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Reviewer:

karrie

Cooking Level: Intermediate

Home Town: Guilford, Connecticut, USA

Living In: East Haven, Connecticut, USA

Reviewed: Dec. 11, 2006

I've been making this recipe for ages now, having forgotten to review it. This is delicious! I increased the vegetable broth to a whole can (14oz), stirred halfway through, and this was perfect. Yummy, Yummy, Yummy!

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Reviewer:

mrscreech

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Cary, North Carolina, USA

Reviewed: Nov. 21, 2006

The ingredients seem to have potential, but I found this recipe bland and unenjoyable.

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Reviewer:

CookEmonster

Reviewed: Nov. 14, 2006

This rice dish is nothing special. I could have done the same thing in a pot in half the time. I was very disappointed with the final product. After much doctoring it was alright, at best. I would NOT recommend bothering with this recipe.

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Reviewer:

Rockstar Mama

Reviewed: Oct. 5, 2006

I took the advice of the other reviewers and added extra liquid so the rice wouldn't be so dry. The whole can of vegetable stock and about a 1/4 cup of water seemed to work. I also added some sage for some extra flavor and tilapia fillets on top of the rice. They cooked up perfectly by the time the rice was done cooking. Great recipe!

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Reviewer:

kmiyamoto

Reviewed: Sep. 7, 2006

This smelled terrific while baking....wonderful aroma and flavor....five stars there. I followed other reviewers suggestions and cut back the rice to 1 1/2 cups, added extra milk, broth, and water, and reduced the oven to 350 (for 60 min), but I still had undercooked rice....I finished it in the microwave and added ALOT more liquid but it was still sticky/dry. Everybody still liked it, but would have preferred a creamier consistency. I may try this again, but use minute rice instead of long grain and use 2 cans of soup, OR precook my long grain rice along with 2 cans of soup.

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Reviewer:

LoriAnn

Cooking Level: Intermediate

Reviewed: Aug. 27, 2006

added extra pepper and both my husband and I were glad I did.

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Reviewer:

Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

Reviewed: Apr. 14, 2006

I've tried to make this dish at least four times now. It never comes out the same, and it was only good once. I don't reccommend this recipe "as-is"

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Reviewer:

XERO390

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Portland, Oregon, USA

Reviewed: Mar. 28, 2006

It turned out great but only giving it four stars because I made some changes. Cut down the amount of rice by half a cup, and then added half a cup of whole milk. Then seasoned with half a tsp. of salt, 1/8 tsp. black pepper, 2 tsp. garlic powder, 1 tsp. onion powder, and 1/4 tsp. oregano. Kept butter measurement the same. Also stirred halfway through baking to ensure rice would be equally 'moisturized.' Turned out very creamy and tasty!

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