Rice Pilaf Garden Style

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I loved this and so did my man. i made it with the chicken from the same show (loved it this rice is a great side to add to my book forever, its great hot and almost better room temp perfict for a party. i loved the lemon added in it made the dish for me. when i make it for my dad ill just have take out the mushrooms and put in something else thinking broccolli or asparagus..yummy thank you guy

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I have not made this recipe yet, but I read the recipe and it looks like it has an omission of great significance. YOU HAVE TO ADD SALT TO RICE AND PASTA IN THE COOKING LIQUID, BEFORE YOU COVER THE POT and let it simmer. Otherwise, you will never be able to get a flavor of "enough salt" from the rice, especially. Salting rice after it cooks does not work....see for yourself by reading the previous comments about this recipe. How much salt should be added to the cooking liquid in this recipe. I would say at least a teaspoon of KOSHER salt for that amount of rice and pasta, maybe a touch more, depending on the sodium content of the chicken stock. (If you use regular table salt, cut the amount in half. Hope this helps.

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Added some cut up fresh asparagus towards the end of the cooking. Also agree it needed quite a bit of salt. I personally overdid the parmesan so ours was a tad "cheesy" but would easily make this again. Almost had a risotto quality to it.

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I always follow the recipe exactly the first time I make something new, even if it seems off. Predictably, this rice came out bland. It needed a lot of salt, which I usually use in moderation. I did not use expensive, sharper Parmesan which may have given it the zing it needed. However, asparagus would have given it some more flavor. Also the 14-16 minute cooking time was not enough to cook the rice through. Next time I'll use sharper cheese, more stock, and cook it longer. Or maybe I'll just use my old recipe!

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very easy to make, don't need to buy to many things for it and took no time to make. Thanks Guy for the great recipe.