Shiitake Mushroom Brown Rice

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it is great!! but next time i will use less broth. the rice just wouldn't soak it all up? but it was still great!!

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This is THE BEST CHEF ON FOODNETWORK. His recipes are ALL good. My family and friends are tired of RACHEL RAY and some of the other chefs. The recipe's that I have tried of Rachael's are things that she has thrown together and have been awful. Keep up the good work and recipes, BIG DADDY. WE ARE SO HAPPY THAT YOU WERE CHOSEN.

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First off let me say something must be wrong with the other peoples ovens, (get a themometer Check your ovens. This took exactly 30 min. It was easy and delicout. I could not find fresh Shiitake mushrooms in my stor so I bought dried, and used the broth off of them for my mushroom stock, two birds with one stone. My family loved this dish my husband will not eat brown rice and he had seconds. Thanks Pam

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Aaron, my husband surprised me for Valentine's Day by creating this entire "Awesome Asian" feast. The rice was to die for, but the one dish I most enjoyed was the fried cornish hen in Hoisin sauce. To be honest with you my husband and I have been to many Chinese restaurants but your recipes have completely surpassed anything we have ever tasted. You are indeed a gem in the kitchen. Keep passing on these great recipes so that we can continue to devour them.

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I made this rice as a side dish to some salmon that i prepared for dinner. I could not find mushroom broth in any of the local grocery stores. So i used beef broth and added some golden mushroom soup from Campbell's to the broth to give it more of a mushroom flavor. The rice was not ready in 30 minutes, i had to take it out of the oven and simmer on stovetop for another 10-15 min. However the flavor was delicious!! My kids who are 7, and twins that are 15 months all had second servings. Very bold flavors... really enjoyed eating, preparation was easy but took longer to cook than recipe stated.

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First of all, the instructions are incomplete and second, it took a lot longer than 30 minutes.