APRICOT-STUDDED PILAF WITH MUSHROOMS
Carrot juice, instead of broth, lends a sweetness to the pilaf that works well with the earthy flavors of mushrooms, pepper, sage, and rosemary.
Ingredients
1 Tbsp olive oil
1 cup onion, finely chopped
3 cloves garlic, minced
8 oz Portobello mushrooms, thickly sliced
1/2 cup carrot, sliced
1/2 cup green bell pepper, diced
1 cup long-grain brown rice
1/2 cup wild rice
2 cups carrot juice*
1/2 tsp dried rosemary
1/2 tsp dried sage
1/4 tsp black pepper
1/2 cup dried apricots, diced
*Orange juice may be substituted for carrot juice.
In a large saucepan, heat oil over medium heat.
Add onion and garlic; cook, stirring frequently, for 5 minutes or until onion is golden brown.
Stir in mushrooms, carrot, and bell pepper; cover and cook 7 minutes until the vegetables are tender.
Stir in brown rice, wild rice, carrot juice, rosemary, sage, black pepper, and 2 cups of water; bring to a boil.
Stir in apricots, and cook 45 minutes, or until rice is tender and liquid has been absorbed.
Nutritional analysis per serving: Calories 404, Fat 5g, Calories from Fat 11%, Carbohydrates 81g, Protein 10g, Fiber 7g, Cholesterol 0mg, Sodium 51mg.
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