Brown Rice Pilaf with Mushrooms and Apricots
Serves 4
Time 1 hr 5 min
This is hearty, satisfying vegetarian fare that we've dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Enjoy the flavors as you enjoy a very affordable meal!
Special Diets:
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/4 pound sliced button mushrooms
- 2 portobello mushrooms, chopped
- 1/2 small onion, chopped
- 1 cup long-grain brown rice
- 2 cups low-sodium vegetable broth
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dried apricots
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped fresh parsley and thyme
- 1/2 teaspoon cider vinegar
- 1/8 teaspoon ground black pepper
Method
In a medium saucepan, sauté mushrooms and onions in warmed oil over medium-high heat, stirring often, about 6-8 minutes.
Stir in rice, broth, salt and pepper, and bring to a boil.
Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes.
Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork.
Transfer to large bowl, add apricots, walnuts, herbs, vinegar and toss to combine.
Nutritional Info:
Per serving: 340 calories (120 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 310mg sodium, 48g carbohydrates (6g dietary fiber, 2g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 teaspoons extra-virgin olive oil
- 1/4 pound sliced button mushrooms
- 2 portobello mushrooms, chopped
- 1/2 small onion, chopped
- 1 cup long-grain brown rice
- 2 cups low-sodium vegetable broth
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped dried apricots
- 1/2 cup chopped toasted walnuts
- 1/4 cup chopped fresh parsley and thyme
- 1/2 teaspoon cider vinegar
- 1/8 teaspoon ground black pepper