We really enjoyed this healthier version of rice pilaf. Great flavor! The extra cooking time (for the brown rice) is worth it - the rice was fluffy and scrumptious! I followed the recipe EXACTLY and I wouldn't change a thing! Made for Photo Tag.
Really easy and really tasty. I used all chicken stock instead of water for extra flavor. Also great with mushrooms sautÃ©ed with the onion and pepper.
I cut the recipe in half (because there are only two of us in the house), and it came out perfectly. The rice cooked in about 35 minutes and tasted great. Thank you for helping me make fluffy brown rice that my husband will eat without complaining!
Crazy good !!! I used mostly chicken stock for this for more flavor. I used mushrooms as well and red bells too as the others stated . Oh my goodness , The smell of it cooking , is enough to make you faint !! Yummo!
Mmmm, this was such a creamy, healthy and flavorful pilaf! I very much enjoyed the addition of bell peppers (I used red, yellow and green ones) and the use of thyme as a seasoning. Everything went so well together and your cooking time was spot on. THANKS SO MUCH for sharing this very enjoyable recipe with us, Lainey! Ill surely make it again! Made and reviewed for PRMR Octobre 09.
Very good !!!, thanks for this recipe
Pretty good, if a little bland. Fresh thyme instead of dry could really perk this up.
this recipe is great! thanks!