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I made this one night last week as a quick side dish. Dh took one bite and said it was not good. I tried it, and found it to be a bit flavorless (except for the green onion). Sorry!

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Loves2Teach March 17, 2007

What a lovely rice dish this is. Browning the rice a bit certainly adds to the flavor, I used Jasmine. I followed the recipe with no additions or subtractions and it turned out perfectly. 4 people ate the full recipe! It has to be good.

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Annacia March 02, 2007

This rice was wonderful. Even though you'd think the amount of green onions would be overpowering, it's not...same with the parsley. I didn't add the bay leaf because I am not fond of them. I'm low on burner space right now, so I did this in the oven. I preheated to 400 degrees and using an oven-safe dutch oven, I sauteed everything added the rice and the stock and covered it. Into the oven for 15 minutes or so and then 10 minutes on the counter, no peeking. Fluffed with a fork and it was perfect. Thank you mama's kitchen!

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Akikobay February 20, 2007

Served tnight with Buttermilk Meatballs- very good ! Thanks Mama !

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staceyelee January 29, 2007

This is so yummy! It was super easy to make, with things I usually have on hand, and a very nice change from regular rice. We served it with lemon-herb rotisserie chicken. Thanks for posting!

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lucid501 August 14, 2006

I did try the rice and found it very-very tasty! I did not have any broth so I used plain water. Excellent! I sure going to have it often in the future. Thanks!

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katia March 12, 2006

I knew I would love this as soon as I read the recipe. I was right! I used brown rice instead of white rice. I'm sure the white rice is even more delicious, but I try to use mostly brown rice for health reasons.

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islandgirl77551 February 25, 2006

Love this! Loved the extra flavor from sautee-ing the rice and onion, love the herbs. I added some bits of fresh oregano and basil which I had on hand and a bay leaf from Greece which really added flavor--and used homemade stock. Really good and really easy.

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Chef Kate January 20, 2006

A great rice dish! Instead of the long grain rice, I used basmati. Other than that made it as per instructions and the rice was fluffy and each wonderful individual grain was enjoyed by all. Thanks mama.

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PaulaG December 04, 2005

For some reason I just loved the name of this dish, loved the sound of it after I had read through the instructions, loved the fact that it was so quick and easy to make - and once it was made we all loved the dish itself! I made my Green Rice even greener, by adding a packet of well thawed and thoroughly squeeze-dried frozen spinach and a generous handful of baby spinach leaves which were due to be thrown into something I was making. I used my Vegetable Stock Vegetable Stock instead of the chicken broth and since I wasn’t adding the cayenne pepper (personal taste preference), and since there was no garlic in the recipe, I added some garlic powder and a pinch of cinnamon. A quick and delicious recipe that I’ll make again: great for a week-night stand-alone dish (and you could always add a can of salmon or some cold chicken or ham) or as a side dish, and I found it great to take to work as a dish that was easy to reheat in the microwave. Thanks for sharing!

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bluemoon downunder November 26, 2005
Green Rice