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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.
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, thickly sliced
  • 1 carrot, halved lengthwise and thinly sliced crosswise
  • 1 green bell pepper, diced
  • 1 cup long-grain brown rice
  • 1/2 cup wild rice
  • 2 cups carrot juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1/2 cup dried apricots, diced

1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 5 minutes or until onion is golden brown.

2. Stir in mushrooms, carrot, and bell pepper; cover and cook 7 minutes until the vegetables are tender.

3. Stir in brown rice, wild rice, carrot juice, salt, rosemary, sage, black pepper, and 2 cups of water and bring to a boil.

4. Stir in apricots and cook 35 minutes, or until rices are tender and liquid has been absorbed.


Nutritional Information
Per serving: 403 calories, 5.4g total fat, 0.8g saturated fat, 3.1g monounsaturated fat, 1.1g polyunsaturated fat, 8g dietary fiber, 11g protein, 81g carbohydrate, 0mg cholesterol, 485mg sodium.
Good source of: beta-carotene, magnesium, niacin, potassium, thiamin, vitamin B6, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
65