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side dishes

Apricot Mushroom Pilaf
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.
1 Tbsp. olive oil
1 cup finely chopped onion
3 cloves garlic, minced
8 oz. portobello mushrooms, thickly sliced
1/2 cup sliced carrots
1/2 cup diced bell pepper
1 cup brown rice
1/2 cup wild rice
2 cups carrot juice
1/2 tsp. rosemary
1/2 tsp. sage
1/4 tsp. pepper
2 cups water
1/2 cup diced dried apricots
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Apricot Mushroom Pilaf

Apricot Mushroom Pilaf

Apricot Mushroom Pilaf
Three Stars Guiding Stars
  • Servings:4 (338 g)
  • Prep Time:15 minutes
  • Cook Time:60 minutes
1. In a large saucepan, heat oil over medium heat.
2. Add onion and garlic. Cook until onion is golden and soft (5-6 minutes).
3. Stir in mushrooms, carrot, and bell pepper. Cover and cook until the vegetables are tender (7-8 minutes).
4. Stir in rices, carrot juice, seasonings, and water. Cover and bring to a boil.
5. Turn heat to low, stir in apricots, and cook, covered, until rice is tender and liquid has been absorbed (45 minutes).