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Brown Rice Pilaf with Mushrooms and Apricots

Adapted from WholeFoods Market Recipes

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!

Serves 4

2 teaspoons Ellyndale Organics™ 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 water or vegetable broth
Salt and ground black pepper
1/2 cup chopped NOW Real Food® Dried Apricots*
1/2 cup chopped NOW Real Food® Walnuts*
1/4 cup chopped fresh parsley and thyme
1/2 teaspoon apple cider vinegar
  1. In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat, stirring often; about 6-8 minutes.
  2. Stir in rice, water or broth, salt & pepper to taste and bring to a boil.
  3. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed; about 45 minutes.
  4. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork.
  5. Transfer to large bowl, add apricots, walnuts, herbs, vinegar and toss to combine.

Nutrition per serving:
340 calories (120 from fat)
13 g total fat
1 g saturated fat
0 mg cholesterol
310 mg sodium
48 g total carbohydrate (6 g dietary fiber, 2 g sugar)
10 g protein

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