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.
Ingredients
- 1 Tbsp. olive oil
- 1 cup finely chopped onion
- 3 cloves garlic, minced
- 8 oz. portobello mushrooms, thickly sliced
½ cup sliced carrots
½ cup diced bell pepper
- 1 cup brown rice
½ cup wild rice
- 2 cups carrot juice
½ tsp. rosemary
½ tsp. sage
¼ tsp. pepper
- 2 cups water
½ cup diced dried apricots
Instructions
- In a large saucepan, heat oil over medium heat.
- Add onion and garlic. Cook until onion is golden and soft (5-6 minutes).
- Stir in mushrooms, carrot, and bell pepper. Cover and cook until the vegetables are tender (7-8 minutes).
- Stir in rices, carrot juice, seasonings, and water. Cover and bring to a boil.
- Turn heat to low, stir in apricots, and cook, covered, until rice is tender and liquid has been absorbed (45 minutes).
No additional notes for this recipe.
Score Breakdown
- Fiber
- Vitamins & Minerals
- Whole Grains
- Additives to Limit
- Added Sodium
- Added Sugar
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