Apricot Mushroom Pilaf

Apricot Mushroom Pilaf - 3 Guiding Stars

Active Time

15 min.

Total Time

1 Hour

Servings

4 (338 g)

This fragrant brown rice pilaf is an elegant whole grain dish that can be a hearty light vegan or vegetarian entree or, in smaller portions, a side to pair with just about any main dish. It’s use of less common ingredients that are still easy to source makes it a lovely choice for a special weekend dinner or a holiday meal.

Tip: If you can’t or don’t want to buy or make carrot juice, orange juice is a perfectly acceptable substitute.

Ingredients

1 Tbsp. olive oil
1 cup finely chopped onion
3 cloves garlic, minced
8 oz. portobello mushrooms, thickly sliced
½ cup sliced carrots
½ cup diced bell pepper
1 cup brown rice
½ cup wild rice
2 cups carrot juice
½ tsp. rosemary
½ tsp. sage
¼ tsp. pepper
2 cups water
½ cup diced dried apricots

Directions

In a large saucepan, heat oil over medium heat.
Add onion and garlic. Cook until onion is golden and soft (5-6 minutes).
Stir in mushrooms, carrot, and bell pepper. Cover and cook until the vegetables are tender (7-8 minutes).
Stir in rices, carrot juice, seasonings, and water. Cover and bring to a boil.
Turn heat to low, stir in apricots, and cook, covered, until rice is tender and liquid has been absorbed (45 minutes).

Nutritional analysis per serving: Calories 400; Total Fat 5.5g (8% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 100mg (4% DV); Total Carbohydrate 81g (29% DV); Dietary Fiber 7.5g (25% DV); Total Sugars 19g; Includes 0g Added Sugars (0% DV); Protein 10g; Vitamin D 0% DV; Calcium 6% DV; Iron 10% DV; Potassium 25% DV; Vitamin A 140% DV; Manganese 90% DV; Copper 70% DV.