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Potatoes, Rice, Pasta, etc.Rice Recipes pg 1 >  Apricot Pilaf with Mushrooms

 

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APRICOT-STUDDED PILAF WITH MUSHROOMS

Serves 4. Each serving equals two 5 A Day servings

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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