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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.