Reviewed: Jul. 31, 2011

Who knew such a healthy recipe could taste like holiday comfort food?!

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Reviewer:

Cooking Level: Beginning

Reviewed: Jul. 6, 2011

Absolutely delicious! I used Lundberg's brown/wild rice mix, and coarse chopped pecans for the almonds. Next time I would like to try cooking the cranberries a bit less, so they are still chewy instead of plump. I think that texture would be good with the rice, other veggies, and nuts. Loved the hint of orange.

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Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA

Living In: Topeka, Kansas, USA

Reviewed: May 4, 2011

Enjoyed very much. Made exactly as written and maybe my onions were too big. I would only use 2 next time and 3/4 cup of cranberries. Will make again.

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Carol

Cooking Level: Expert

Reviewed: Apr. 27, 2011

This was delightful! Pretty much followed recipe except that I didn't have uncooked wild rice so I substituted with Uncle Ben's wild rice in the package. I also only used 2 onions, one finely diced and the other in slices just for different textures. I can tell you that I it didn't need 3 and I love onions! I also left out the orange zest just b/c I didn't have any. I served this with Marinated baked Pork Chops from this site along with green beans. I didn't find that it was too sweet as some other reviewers stated. Very Good!

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Reviewer:

klhskygirl

Cooking Level: Intermediate

Home Town: North Little Rock, Arkansas, USA

Reviewed: Feb. 4, 2011

THis was fantastic!! Approval from all who tried it (took it to work). Only changes I made (availability) were to use all white rice and chopped onion instead of wedges. A co-worker also suggested adding/substituting snap sugar peas. I also added cooked chicken cut into bite-size pieces at the same times as the cranberries and mushrooms (makes a meal rather than side dish). I'll try it with wild rice next time. Will make again and again. Thanks so much for the recipe!

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Cathy

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Dec. 26, 2010

it looks very festive and pretty on the table. it was just too sweet for my taste, but i'm sure people who like cranberries and sweet flavors in their rice would love it. wasn't a hit at the party i took it too.

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kchoeppner@hotmail.com

Reviewed: Dec. 17, 2010

This recipe was really really good! Some changes I made: I used white rice instead of brown, BUT i cooked the two rices seperately before I mixed them together so the white rice wouldnt take the colors of the wild rice. It gave the dish more color. (I tried it before cooking two rices together and it all looked purple...maybe we have a different type of wild rice in Israel.) I also diced the onions instead of having them in 1/2 inch wedges. The brown sugar was such an amazing addition. It was subtle and gave so much taste! I would add a little LESS orange zest just because it was overpowering the entire dish! GREAT overall!

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Reviewer:

Rina

Reviewed: Nov. 5, 2010

LOVED this. Couldn't stay out of it after I made it!

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Reviewer:

punkinhead

Reviewed: Oct. 16, 2010

My husband took second helpings of this dish. Poisitvely unheard of! Great recipe!

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Reviewer:

saborbright

Cooking Level: Intermediate

Reviewed: Oct. 11, 2010

While preparing this dish I had my doubts, in particular about sauteeing onion slices in butter and brown sugar (not a common thing to do in Scandinavia), but I faithfully followed the recipe and boy did it turn out! I fell in love after the first mouthful and am now sitting here stuffed to the gills after 2 platefuls! BTW instead of warming up the oven just for a handful of almonds, instead I sautéed them in the frying pan in a little oil and set them aside before starting on the onions. We didn't have any cranberries or orange zest, but already without those this was incredibly good. This is definitely going to be a regular dish in our household from now on! Thank you!

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