Apricot Mushroom Pilaf
This fragrant brown rice pilaf is an elegant whole grain dish that can be a hearty light vegan or vegetarian entree or, in smaller portions, a side to pair with just about any main dish. It's use of less common ingredients that are still easy to source makes it a lovely choice for a special weekend dinner or a holiday meal. Tip: If you can't or don't want to buy or make carrot juice, orange juice is a perfectly acceptable substitute.
Nutrition
Calories: 400.2 kcalCarbohydrates: 80.6 gProtein: 10.2 gFat: 5.7 gSaturated Fat: 0.9 gSodium: 102 mgPotassium: 1095.5 mgFiber: 7.35 gSugar: 18.5 gCalcium: 70.1 mgIron: 2.4 mg
Ingredients
- 1 Tbsp. olive oil
- 1 cup finely chopped onion
- 3 cloves garlic minced
- 8 oz. portobello mushrooms thickly sliced
- ½ cup sliced carrots
- ½ cup diced bell pepper
- 1 cup brown rice
- ½ cup wild rice
- 2 cups carrot juice
- ½ tsp. rosemary
- ½ tsp. sage
- ¼ tsp. pepper
- 2 cups water
- ½ cup diced dried apricots
Instructions
- 1. In a large saucepan, heat oil over medium heat.
- 2. Add onion and garlic. Cook until onion is golden and soft (5-6 minutes).
- 3. Stir in mushrooms, carrot, and bell pepper. Cover and cook until the vegetables are tender (7-8 minutes).
- 4. Stir in rices, carrot juice, seasonings, and water. Cover and bring to a boil.
- 5. Turn heat to low, stir in apricots, and cook, covered, until rice is tender and liquid has been absorbed (45 minutes).