Rice Pilaf Garden Style

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Very Tasty, moist and the best I've ever had.

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I served this rice with Rachel Ray's spinache stuffed chicken it was great the only thing i did was take another post advice and added 10-15 min to the cook time, I also added with the chicken stock matchstick carrots instead of the tomatoe(my kids don't like

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It was pretty good. However, as previous reviews have stated, the amount of salt during the cooking is woefully inadequate. I did find that by doubling the parmesan and increasing the salt by 25% it was much better. The only other contention that I have is the cook time. I found that the time was way too short for the rice to properly cook. I had to "eye-ball" the last 10 to 15 minutes to insure that it was completely cooked. Otherwise, I thought this had much more taste than most pilafs that I've tried. Also, you can substitute vegetable broth for the chicken broth to make it a vegetarian dish. While you can skip the butter, I wouldn't recommend a "vegan" variation since the parmesan cheese is crutial to finaly flavor of this dish.

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Very Good. However, add salt to your liquid before rice and pasta cook. I also added twice as much parmesan, then sprinkled more on top at the table.... Great way to get veggies into the kids.

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Disappointed; I thought this would be bursting with fresh veggie flavor; not! I found it kinda bland. I should have halved the recipe; it made soooo much.

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I like it.

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Very easy to make. Nice "comfort food". I cut the volume in halve and added extra seasoned pepper and chicken fond. My husband and son loved it!

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I made this pilaf the day after I watched the show. I agree that I should have added salt in the liquid during cooking. I didn't need to add more stock but used almost twice the zucchini. I also extended the cooking time on "simmer" to finish the rice. The kids ate around the mushrooms but otherwise it was a "hit".

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I would concur with the need to salt the cooking liquid for the rice and pasta. I used small shells as that is what I had available. I will also add and extra cup of chicken broth to the cooking liquid to permit the rice to fully hydrate next time. It had a nice toasted chewy taste however. I guess it was Guy’s version of “rice-a-roni”.
I did cut up 6 asparagus stalks and added them 5 minutes before cooking time was complete.
Because the rice was dry, I added a couple of cups of cherry tomatoes halved with juice and seeds at the end. Also squeezed in some of the lemon juice to make up for the absence of salt.
For a couple, I would cut the volume of this recipe in half. As a side dish, ½ recipe will still serve 5 or 6 people.
The citrus chicken recipe that Guy cooked with this rice is to “die for”. It is wonderful!
Next time, my wife asked that I add some Feta cheese also. Jim McNulty

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This was fabulous!! I cut the recipe in half as there is just the 2 of us now at home and it would have served 6-8 side dishes. We are having leftovers tonight and I can't wait. Had it with the chicken from this show which was also very GOOD!! I would use a little less lemon zest in the rice, but other than that I made the recipe as Guy made it and it was great!