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
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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).