product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

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!
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.

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.
  • 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