Rice Pilaf

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I'm so glad I found this recipe. Alton, thank you. It was delicious. I didn't have orange peel, so I substituted with some lemon peel granules. I also added a few shakes of garam masala. I didn't have red pepper, so I substituted it with zuchinni. I loved it! I can see potential for making variations. And the best thing I learned was the paper towel/oven method. Thank you for that tip!!! I saw my family getting seconds, and that is always a good sign. I used regular long-grain, I will try next time with basmati long grain for a nuttier taste. Hugs and kisses.

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I just made a turkey dinner for my family and wanted to avoid having the same old "Thanksgiving" dinner. I located this recipe online and thought it was a perfect alternative to mashed potatoes and turnkey gravy. Everyone loved it. I used jasmine rice because I love the flavor of the rice, and I left out the saffron and pistachios because I had none. It was still the hit of the menu, second only to Ina's "Perfect Roast Turkey." I will be using this recipe and variations of it regularly in the future. Thanks, Alton, for another spectacular menu item!

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I followed this recipe exactly and the rice cooked perfectly and looked beautiful. I think the pistachios and raisins were particularly nice touches in the finished dish.

So, why not give this recipe 5 stars? Because the pilaf only tastes "pretty good" and you spend a lot in time and ingredients for that to be the result... That's just my opinion.

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Followed the recipe exactly, and it turned out fabulous. I have made it several times to rave reviews.

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I was so nervous putting a dish towel in my oven, but I put my trust in Alton Brown's cooking prowess and I was not let down. This is a delicious side dish. The few changes I made to the recipe were due to my cheapskate tendencies & taste preferences. #1 Saffron is $13 per 1/2 ounce here--I'm not spending Monoply money so I couldn't justify the cost--one day I will try this recipe w/ the saffron, but not this time. #2 I think it needs more raisins & pistachios (mostly raisins. The sweetness is a great counter to all of the soft flavors of the rice. I was surprised at how fluffy and delicious the rice turned out, but it was scrumptious!

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While it is admittedly presumptuous to "improve" an Alton Brown recipe, I will share my modifications of this one: We added orange chunks (mandarins would work as well and chopped mint leaves. Outstanding!

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Great side dish and so versatile it goes with anything. Yes it may seem a little time consuming but once it is in the oven you have time to do the last preparations, set the table, or even a few dishes if you wish. Very flavorful but yet not overwhelming so this is why it is so versatile. I use a salt substitute to taste and Campbell's no sodium chicken broth to cut back on the salt. (doctors orders. My dinner guests have no idea that there is no real salt in it. I always receive complements and am asked for the recipe quite often.

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This is a very delicious and beautiful rice. Perfect for special dinner with friends. My husband and son loved it! He asked me to cook it at least once per week. You are awesome Alton! I love watching your show GOOD EATS!

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I made this exactly according to the recipe but substituted chopped dates for the golden raisins. It was delicious and so beautiful. Definitely a keeper and a go to!

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Delicious! Only change I made to the process was after cooking the rice with the onions I threw everything but the raisins and nuts(I used some toasted pine nuts since I had them on hand in my rice cooker and all was perfect. I added the raisins and nuts just prior to serving. It was awesome with the crown roast of lamb. Thanks Alton!