Reviewed: Oct. 27, 2000

This was a superb recipe!! I will definately make it again. It was so much simpler to make than other rice casserole type recipes I've tried. Next time I'll experiment and add in some broccoli or toasted pecans. Mmmm....

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Reviewer:

*HOLLY*

Reviewed: Jan. 6, 2001

Excellent dish! Very tasty and delicious. I just love the fact that there's so little preperation required.

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2 users found this review helpful

Reviewer:

BETTY ANNE

Reviewed: Sep. 18, 2001

With all the vegetables in it, the chopping took awhile but once it was done, all I had to do was plop it into the oven( maybe a food processor would be quicker?). It is very pleasing to the palate though. I was very pleased with the final result.

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Reviewer:

NABIE

Reviewed: Jan. 7, 2005

This is a wonderfully healthy rice recipe. I love that you can just throw the rice in the pan with your favorite chopped vegies and put it in the oven (stirring every 20-30 min or so). I will definately be using this one again. Thanks Holly. (BTW...i added ginger, soy, and lots of garlic, and to me it was great this way)

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Reviewer:

BBLOVE

Cooking Level: Beginning

Reviewed: May 31, 2009

I added lentils and cooked for 90 min. Perfect!!

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3 users found this review helpful

Reviewer:

smiley

Reviewed: Jan. 15, 2013

We have updated the baking time required for this recipe, as indicated in multiple user reviews.

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Reviewer:

the allrecipes staff

Home Town: Seattle, Washington, USA

Reviewed: Jun. 7, 2005

Great recipe. I even added some velveeta for a little twist. Hubby loved it.

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Reviewer:

JENGIRLSX3

Reviewed: May 18, 2009

This recipe is easy and healthy. I did make some changes. Instead of garlic and onion powder, I used about 1/2 cup chopped onion and 2 cloves of minced garlic. I sauteed these in a dutch oven with olive oil, then added the water, rice, bouillion, salt and pepper and brought to a boil. Then I covered and placed in oven at 375. It's important the the water is boiling before going in oven! After 1/2 hour I added the vegetables. I ended up baking for about 70 minutes, but I think it could have baked for another 10 minutes, as some of the wild rice hadn't popped open yet. Very tasty and I love how it uses such colorful vegetables!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Oct. 27, 2010

Overall, I liked this recipe. I cooked it at 375 for an hour and 15 minutes to and an hour and 30 minutes. It definitely wouldn't have been done in an hour at 350. I also added mushrooms, which I sauteed in butter first, and fresh onions and garlic instead of onion powder and garlic powder.

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Reviewer:

Eva

Cooking Level: Intermediate

Home Town: Aiken, South Carolina, USA

Living In: Columbia, South Carolina, USA

Reviewed: Nov. 11, 2012

The cooking time was an hour longer than the recipe called for, but it turned out great once it was finally done. I wonder if cooking the rice before baking would be a better idea.

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