By Baby Kato on January 17, 2007
Photo by Rita~
Photo by Rita~
"Oh this is sooo good. I really hope that you will enjoy this tasty dish as much as we all do. Quick, easy to make with delicious results...try it...see for yourselves."
Serving Size: 1 (295 g)
Servings Per Recipe: 4
"This was great! I changed it a bit by adding 1/3 a cup of brown rice medely, I used less butter, half of the apple, and 1/8 cup regular raisins instead of golden (didn't have any). This is super yummy and I love the shallots and spices with all the dried fruit. What a yummy winter treat! My only complaint is that there was too much liquid and I had to drain the rice a bit. Oh well!"
"Terrific rice. Did a scaled down version - having stocked up on wild rice the perfect time to make up a variety of pilafs and rice dishes. This one was absolutely wonderful and one I will be making for special occasions. Made as posted with great results. Great to be finding so many variations with such wonderful taste. Definitely a repeatable."
"I can't believe the explosion of flavours in this rice. We just loved it! Even my 8 year old liked it. The cook-time was perfect for us, it turned out just right. Rich in flavour and texture, it was a real treat! Made for ZWT 4 :)"
"The taste was good, but that was nowhere near long enough to cook wild rice."
"Yes, A treasure. I enjoyed the fruity earthiness of this dish! I cooked for over an hour and still had a chewy texture with the tender apples, and plump dried fruit. I used walnuts, dark raisins. minced the ginger. I first melted 1 tablespoon butter cutting back on the fat and sauteed the walnuts/pecans through the shallots for the 5 minutes added the rest of the ingredients and cooked over low heat for over 1 hour. Using only one pot making it for easier cleanup. Thanks"
"This achieves rice Nirvana. I did everything by the recipe except I skipped the cranberries and used dried cherries instead. This flavor is fantastic and I ended up making it my whole dinner! Not the full recipe mind you LOL. It's sweet and savory at the same time. I'm going to try this with brown rice next time as the wild rice is so dear. Kato, you have outdone yourself as this really is a treasure. OH! the candied ginger was an inspiration, what ever else you do don't skip that."