Brown Rice Pilaf with Mushrooms and Apricots
4

Serves 4

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!

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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 water or vegetable broth
    • Salt and ground black pepper
    • 1/2 cup chopped non-sulfite dried apricots
    • 1/2 cup chopped toasted walnuts
    • 1/4 cup total chopped fresh parsley and thyme
    • 1/2 teaspoon apple cider vinegar
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    Method: 

    In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat, stirring often, about 6-8 minutes. Stir in rice, water or broth, salt & pepper to taste 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 carbohydrate (6g dietary fiber, 2g sugar), 10g protein
    Special Diets: 

    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. See our Terms of Service.

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