Rice Pilaf Garden Style

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This is the best rice pilaf I've ever made. I made variations for the sake of color, and some family members don't like mushrooms or strong onion flavor. I use leeks instead of shallots, I used 1 zucchini and 1 yellow zucchini-squash - in place of the mushrooms I used shredded carrots. I couldn't find Basmati rice so I used a long grain from the asian section of my local market. THe recipe calls for 3 cups of chick stock. Good thing I had more on hand, because I actually used 48oz. of chicken stock, plus another 1/2 cup of water. It cooked longer than the 20 min. recommendation. I am not sure if long grain rice takes longer to cook and needs more liquid or if there was a typo in the original recipe? I am a "seasoned" cook, so it didn't bother me. I just kept adding more stock until the rice was done and absorbed. The pilaf was absolutely delicious. I loved the orzo in it, and so did my fam. I also did a calorie count. For 8 servings, each serving is 209 cal.; 3.9g fat.

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All the reviews looked so promising. I followed the recipe as it was stated. Really disappointing. The lemon zest totally overtook the mushroom flavor. Sorry...not a fan of this one.

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I really wanted to like this and I did, partly. I followed the recipe exactly. I was concerned from the start that it only called for 3 cups of broth for the amount of rice and orzo. Sure enough after the 14 minutes I checked and all the liquid was gone, it was starting to burn at the bottom and the rice wasn't done. I thought maybe the zucchini would add the needed fluid, but didn't. I added the rest of the 32 oz of broth I had and another 1/2 cup water, cooked it for another 10 minutes.I was surprised it needed more salt with all that broth. It was very bland. I love pilaf,and it was healthier than my mom's recipe which calls for a lot more butter. The mushrooms add a woodsy flavor. I will try it again, but with more butter and remember to add more fluid.

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This recipe is fabulous and easy. You add a meat and you have a meal!!

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This dish is very tasty and easy to make. I diced the zucchini, rather than shred, but otherwise followed the recipe. This is a keeper.

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I really Like it. It was very good :

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I made this the day it aired and loved it. In fact the whole family loved it. It had great flavor and was easy to make. I followed the receipe exactly and would not change a thing when I make it again.

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The pasta grains cook much faster than the rice grains, so I would recommend putting them in 10mins after the rice. I also had to use an extra cup or more of stock than what the recipe stated, & I had to cook the dish for about half an hour or more, until the rice finally cooked through. I added a half-teaspoon of turmeric for a yellow-look to the grains & quite a bit of salt for flavor. I used zest of one lime instead of lemon, which gave the dish a fragrant, fresh taste. This is a nice summery, fresh side dish to accompany fish/chicken on the grill.

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Great spring recipe. Thanks for the heads up. I cut the recipe in half for my husband and I and we still have plenty for leftovers. Followed the recipe but I had 1/2 a lemon so I squeezed the juice in at the end. I am sure I will make this many times over the summer and add different or more veggies

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This dish is excellent to partner with any protein. I made this dish the same day I saw Guy prepare it with a grilled dry rubbed steak...Y-U-M-M-Y! Although,
as other reviewers have mentioned you do need to add some salt. The recipe itself does make alot. For a family of 4 we still had alot for leftovers. Enjoy!