This was good. Reminded me of Rice a Roni (a good thing!) but homemade and much healthier. I made this as a main course but the flavors weren't complex enough for me to stand up on its own. I'd make this again, but as a side.
Great rice dish! I used as a side dish for a dinner party and made "as is" except I left out the peas. I double the recipe and baked it a little longer during the covered baking time and then uncovered as stated to finish it up. It was finished a bit before I was ready but I just held it in the dutch oven and it stayed nice and toasty and the rice was great (I was worried it might get mushy). I needed to use several burners on my cook top so it was great that this could be in the oven. Since we aren't vegetarian I might try this with chicken or beef broth next time to see what the flavor difference is. So glad I tried this recipe - it will be made again. (Thanks for your help VegSocialWorker!)
Delicious: particularly loved - well most of the ingredients, so I was bound to love this recipe! - the wild rice, wine, mushrooms and pine nuts, and I always love leeks and garlic. And I also loved the fact that for much of the cooking time, this could be left unattended. My only changes were that I used 2 leeks (I'd remembered the ingredients incorrectly and had come home with two leeks!), and I used extra stock rather than water. I used my Vegetable Stock. Very clear instructions. Thank you for sharing this flavoursome, healthy recipe! Certainly one I'll make again.
This is a wonderful recipe! I cut the recipe in half and baked it for about 35 minutes in an 8x8 dish and it was perfect. Great flavor. Next time I will just serve the peas on the side, but I loved the addition of the pine nuts. Will serve this tomorrow with some chicken and I will be back with a photo at that time! Made for Veg*n tag #4.
Made this last night, very straightforward, very tasty. I didn't have wild rice (THOUGHT I did!!) so used brown rice, still nice and crunchy, and I used fresh peas, since I had just bought some. Just put them in a little earlier. Thanks AJO, for a good healthy recipe that I will make again.