What a great rice dish. I will make this often, as we all loved it so much! Fresh mushrooms make it extra special!
Excellent flavor and aroma! I used a wild/long-grain rice mixture with outstanding results. Only one "negative" comment: since this is wild rice which is black...how does the cook know when the rice has turned "yellow" as noted in Step #2? Also, I would add in Step #4 that this should be cooked with a cover/lid for the 1 1/2 hours, THEN remove the lid, and continue baking, keeping a close eye on the liquid levels and the tenderness of the grains. Otherwise--superb!
I use this same recipe. I am not a big fan of rice but I really do like this. Everyone else loves it.
Well I decided to try one of your recipes since we are food swap partners and let me say I was not disappointed. I served this with grilled salmon in lemon dill butter sauce and the two complimented each other beautifully. I'll be sure to make this again!