5 Reviews of Garlic-Wine Rice Pilaf

From: kit in NO

On Aug 4, 2007

The only reason that I didn't give this 5 stars is that I modifyed it by cutting the butter and garlic in half (only because I ran out of both). This won raves by everyone. This is a real winner with seafood (I served it with Trout Amandine.) I used basmati rice. This is elegant enough for company, but easy enough for a novice. This is a sure fire winner. Thank you for such a lovely dish. Kit

From: Chef #921859

On Aug 15, 2008

This was just great. I followed the directions except I eased up on the garlic. I think I will add more lemon next time but it can out wonderful. It was simple to cook and has a great unique flavor. Thanks, Kimberly from Carrollton

From: Peter J

On Nov 10, 2007

Beautiful and I really liked step 3 that seemed to really develop the flavour base. Was really good served along with some duck and had a great aroma while cooking.

From: NicoletteL

On Nov 19, 2007

I really loved this dish. I served it with zaars honey-lime chicken. I did change the ingredients, but not the amount, and only because I had certain ones on hand. I used a lime rind, cilantro, and white wine. For some reason, though, the rind made it a little bitter. Next time I will use a tablespoon of lime juice. Other than that it was awsome. I'm also going to try it the orginal way it is posted, because it sounds really great also.

From: Kitchenette

On Nov 4, 2008

Very good, with a great lemony flavor. A good accompaniament to crab cakes and steamed veggies. I made exactly as directed, except substituted salted butter and chardonnay. Next time, I'll add the parsley in the last few minutes of cooking so that it retains its bright color and crisp flavor. Cooking the parsley with the rice for 20 minutes made it too wilted and bitter for my tastes, though the pilaf was still good.