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
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