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Obesity Discussion · 02-28-05, 05:29 AM

Apricot-Studded Pilaf with Mushrooms

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Serves 4. Each serving equals two 5 A Day servings.

Carrot juice, instead of broth, lends a sweetness to the pilaf that works well with the earthy flavors of mushrooms, pepper, sage, and rosemary.

Ingredients

1 Tbsp olive oil
1 cup onion, finely chopped
3 cloves garlic, minced
8 oz Portobello mushrooms, thickly sliced
½ cup carrot, sliced
½ cup green bell pepper, diced
1 cup long-grain brown rice
½ cup wild rice
2 cups carrot juice*
½ tsp dried rosemary
½ tsp dried sage
¼ tsp black pepper
½ cup dried apricots, diced

*Orange juice may be substituted for carrot juice.

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.

Nutritional analysis per serving: Calories 404, Fat 5g, Calories from Fat 11%, Carbohydrates 81g, Protein 10g, Fiber 7g, Cholesterol 0mg, Sodium 51mg.

http://www.cdc.gov/nccdphp/dnpa/5ADa...icot_pilaf.htm

02-28-05, 05:29 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Apricot-Studded Pilaf with Mushrooms Apricot-Studded Pilaf with Mushrooms -------------------------------------------------------------------------------- Serves 4. Each serving equals two 5 A Day servings. Carrot juice, instead of broth, lends a sweetness to the pilaf that works well with the earthy flavors of mushrooms, pepper, sage, and rosemary. Ingredients 1 Tbsp olive oil 1 cup onion, finely chopped 3 cloves garlic, minced 8 oz Portobello mushrooms, thickly sliced ½ cup carrot, sliced ½ cup green bell pepper, diced 1 cup long-grain brown rice ½ cup wild rice 2 cups carrot juice* ½ tsp dried rosemary ½ tsp dried sage ¼ tsp black pepper ½ cup dried apricots, diced *Orange juice may be substituted for carrot juice. 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. Nutritional analysis per serving: Calories 404, Fat 5g, Calories from Fat 11%, Carbohydrates 81g, Protein 10g, Fiber 7g, Cholesterol 0mg, Sodium 51mg. http://www.cdc.gov/nccdphp/dnpa/5ADa...icot_pilaf.htm __________________