Apricot-Studded Pilaf with Mushrooms

[Guest guest]

This is delicious!

Fawnette

 

Apricot-Studded Pilaf with Mushrooms

 

1 tbsp. olive oil

1 cup finely chopped onion

3 cloves minced garlic

8 ozs. portobello mushrooms, thickly sliced

1/2 cup sliced carrots

1/2 cup diced green bell pepper

1 cup long-grain brown rice

1/2 cup wild rice

2 cups carrot juice or orange juice

1/2 tsp. rosemary

1/2 tsp. dried sage

1/4 tsp. black pepper

1/2 cup diced dried apricots

 

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.