14 Reviews

This is stellar! I made it tonight for a potluck at work tomorrow, and I just know it'll be a hit. I doubled the recipe except for the onions and butter, and I used half cranberries and half golden raisins. When I mixed it all together at the end, my bouillon cubes that I used in place of broth had made it a little too salty, so I cooked up a little bit of basmati rice and mixed that in to balance it out. This is the perfect blend of sweet and savory. Thanks for posting, chia--I'll be making this one often!

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JeriBinNC November 22, 2010

I made this as a side dish for New Year's Eve. I'm not a big fan of onions, so I used 1/2 of one large onion and omitted the pecans (since I burned them when toasting!). I made the rices in a rice cooker and the rest in a cast iron skillet. Both me and my boyfriend really enjoyed it. Different and tasty.

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Marie in NYC February 15, 2009

This was excellent. I added quite a bit more orange zest then the recipe called for as I was looking for more of a orangey zip. I prepared this in advance (early in the day) and reheated it slightly in the microwave just before service. I will definitely make this again. Thanks Chia.

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Chef Regina V. Smith December 25, 2008

The slightly-shortened cooking time leaves the rice pleasantly crunchy -- a nice touch! I didn't see any indication as to when to add the zest, so I put it in the with the onions after I'd had them cooking for a while. I used veggie broth to make the recipe vegetarian friendly. This is delicious!

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Fanged Menace March 09, 2008

This was sooo good. I made it for Christmas for myself as an alternative for stuffing. It was wonderful. My mom loved it and practically ate half of the bowl. I will make this over and over again. I used olive oil instead of butter and splenda half and half brown sugar and it came out perfect! Thanks for this recipe.

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AmberDragonz January 15, 2008

I have now made this 3 times and it gets better each time I make it. This has so many wonderful flavors and is healthy on top of it. We have also reheated it as leftovers--outstanding. Thanks so much for sharing.

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Sodak1951 September 23, 2007

I was drawn to this recipe for it's uniqueness. Very good! I made these variations...1 TBS grated orange peel , 1 TBS grated lime peel, only 1/2 onion (red), and used olive oil, no butter. Thank you for this original festive recipe! ***It can also easily be made into a vegetarian recipe, by using vegetable stock...which I forwarded to all of my vegetarian friends!***-- posted Nov 5, 2005

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LA4kris November 06, 2005

YUM! I doubled the orange sest.Delicious!

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lmkga October 30, 2005

Oooh, what a wonderful dish, Chia! It was simple enough to make, even though it was my first time to caramelize onions. I wasn't sure if the berries and onions were supposed to be mixed in or just on top, but put them over the top so dh could pick them off if he didn't like it. ;o) But he loved it and had seconds, which is rare for him. There was a bit left over, minus the onions; it was just as good if not perhaps a bit better the next day, as the flavors had a chance to mingle. We use a lot of wild rice and brown rice and this is one of my very favorite recipes so far ~ thanks!

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winkki January 23, 2005

Great rice! I made this as part of a special birthday dinner, but had to leave out the cranberries because of someone's (not mine!) unreasonable dislike of fruit in savory dishes. I did managed to sneak in the orange zest, and the pecans were a hit!

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Mirj December 09, 2004
cranberry wild rice