14 Reviews of Mediterranean Rice

From: The Flying Chef

On Jun 3, 2008

I served this with a lamb fillet and your Tomato Pesto Gravy excellent is all I can say!!! I made this with wild rice and all the flavour in the rice alone was gorgeous and OH my paired with lamb and that delicious gravy it was superb. I am so glad I made this as the side dish myself and hubby totally agreed a definite winner. So simple and easy and it is so full of flavour. A great rice dish Mandy and I will serve this often trying new recipes to pair this great side dish to.

From: Samantha in Ut

On Jun 8, 2008

Great flavor I used basmati rice and next time will add more lemon. I made on the stove top but next time I will try the rice steamer. Great rice especially with fish. I made with Oven Roasted Tilapia With Tomatoes, Pesto and Lemon and Greek Village Salad

From: Redsie

On Dec 26, 2007

This was a nice tasty rice. Added a bit more lemon rind and used basmati rice. Thanks Mandy! Made for 123 Tag.

From: mikekey

On Oct 28, 2007

I liked the lemon flavor of this. Went well with a roast chicken. I used chicken broth instead of water and chicken powder.

From: Engrossed

On Aug 25, 2007

I'm not going to rate this because I used brown basamati rice and didn't end up liking it. The recipe doesn't state the amount of water so I followed the rice directions and used 4 1/2 cups with 2 chicken bouillon cubes. I simmered it covered for 45 minutes and added the lemon zest in the beginning hoping for a stronger lemon flavor. In the end it didn't have much flavor and was mushy. Again this is probably because I used brown rice. Made for Zaar Tag.

From: Chef floWer

On Sep 4, 2007

I used long grain rice and kept to the recipe as written however I didn't have to drain any water from the rice as it all evaporated. The texture was slightly mushy and the flavour was subtle however it made a yummy side dish tonight, thank you Mandy from OZ.

From: Sarah_Jayne

On Jun 9, 2008

I enjoyed this a good deal as a side with some fish that I did for tonight's meal. The main change I made was to use brown rice because that is what I keep in the house these days. It just meant I had to cook it slightly longer but everything else was the same and it tasted good. Made for ZWT4.

From: Gerry

On Jun 9, 2008

The rice lovers that we are - everyone voted this a five! Read Flying Chefs review and went with the wild rice and agree - it was gorgeous! Going to do the saute and give the rice cooker a go next time around - yes I love my rice cooker! Going to pair it with fish that is in the planning for one of our suppers. Than you Mandy.

From: Linda's Busy Kitchen

On Oct 13, 2008

This went great with Mozzarella-Stuffed Meatballs for dinner. My DS and I both loved this rice! I had a hard time stopping at one serving Can't wait to have the leftovers! Thank you for sharing this with us Mandy! Made for Zaar Stars.

From: MarraMamba

On Nov 17, 2008

a terrific and simple rice dish, will make it often. I cooked it in the rice cooker and rather than stock powder used real chicken stock instead of water with everything dumped in at the beginning. yummy