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What a GREAT recipe. Perfect accompaniment to a wintry meal; earthy, nutty, spicy with a hint of sweetness from the fruit. Made it for a dinner party last night and my guests fought for the leftovers. Prepared it a little in advance so I wouldn't be stressed once guests arrived and blended the two rices with the pine nuts at the last minute. Actually tasted better after the flavors had a chance to incorporate a little.
A good recipe even though it was a little too sweet for me. I, too, made only half a recipe and had lots of leftovers I used less water as suggested by a reviewer and was glad I did. I think next time I would omit the raisins to cut the sweetness and use lemon zest instead of orange. I substituted pumpkin seeds for the pine nuts and think I might add some other nuts as well another time. Thanks for the recipe, Sue Lau.
Wonderful Sue! I am a real sucker for wild rice and this did not disappoint! I made HALF the amount listed, and we ate this with grilled salmon. We all loved the addition of the pine nuts - it added to the added texture. Photos to follow - made for ZWT4 - thanks! FT:-)
This was delicious and had it with 2 chicken dishes. I didn't have just pine nuts so instead of picking them one by one from the mixed grain snack I had, I just added them all. It's composed of pine nuts, sunflower seeds. sesame, squash, peas,corn,barley,oat and some that I could hardly identify. Boy, they sure made this tastier! Made this for WZT4. Thanks!
Loved it - anyone who enjoys wild rice would love this one. Scaled this down and know come holiday time this will be on the menu. Wish I had made more!
This was a heavenly mixture of flavors. We loved the orange zest tones, and always love wild rice. So many flavors and textures! Wonderful! ZWT4. We'll make this again! Thanks Sue
I thought this was a good combination of flavors, though it's really not the taste that I like. I used half of the allspice and I thought it was too sweet along with the zest. I didn't have cardamon. The pine nuts tasted good and so did the craisins/raisins. I took the advice of Pattikay in regard to the amount of liquid. I can't imagine that the 9 cups plus the water would be the right amount. All in all, it was a unique way to make a wild rice pilaf. Just not my taste.
I didn't have any wild rice so I used all long grain rice instead. I read the recipe many times but I couldn't figure out the liquid measurements so I cooked the rice as normal. Then in a separate pan, I stir-fried the onions with the rest of the seasonings. After the rice was done, I then add the seasonings to the rice then tossed them together. The flavor is great and was delicious with my baked chicken. Thank you for your recipe.
This was pretty and very popular at Thanksgiving - the hostess wanted the recipe. I used black raisins instead of golden just because I like them better. Like another reviewer, I was confused as to the amount of liquid called for to cook the wild rice - I made the full recipe, but used 2 cups of broth and 2 cups of water for the wild rice and then for the white rice and other stuff, I used 2 cups of broth and about 1 1/2 cups water (but I also only used one large onion). It turned out great. This also worked well after Thanksgiving with some chopped up leftover turkey and a bit of cornstarch-thickened stock added. Thanks!