Right away, I knew I wanted to use gruyere. I believe I used Swiss last time. I was trying to cut back on my grocery bills, and Dorie included Swiss in her list of suggested cheeses, so I thought it would be fine. I suspect it was a major contributor to the stale flavor.
I used the max suggested broth to cook the rice, since last time it was too solid. To brighten up the flavor, I took myself up on my own suggestion to include lemon zest (cooked with extra garlic and onions), and I squeezed the lemon juice into the rice right before serving. I liked the idea in Dorie's sidebar to stuff red peppers with the rice, but didn't have the patience to cook the whole shebang for an additional 45 minutes. Instead, I roasted red peppers on their own in just a few minutes, and plopped the rice on top of them. Much easier.
|haha that looks like cottage cheese.|
Conclusion: Liked it.