Brown Rice Pilaf

Brown Rice Pilaf
http://www.wholefoodsmarket.com/recipes/2587?utm_source=Responsys&utm_medium=email&utm_campaign=09_22_10_Recipe


Serves 4
This is hearty, satisfying vegetarian fare that we’ve dished up in entrée-sized portions because all you need to make it a meal is a big green salad. Enjoy the flavors as you enjoy a very affordable meal!

Ingredients
2 teaspoons extra-virgin olive oil
1/4 pound sliced button mushrooms
2 portobello mushrooms, chopped
1/2 small onion, chopped
1 cup long-grain brown rice
2 cups water or vegetable broth
Salt and ground black pepper
1/2 cup chopped non-sulfite dried apricots
1/2 cup chopped toasted walnuts
1/4 cup total chopped fresh parsley and thyme
1/2 teaspoon apple cider vinegar

Method
In a medium saucepot, sauté mushrooms and onions in warmed oil over medium-high heat, stirring often, about 6–8 minutes. Stir in rice, water or broth, salt & pepper to taste and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add apricots, walnuts, herbs, vinegar and toss to combine.

Such a decadent dish. It was great as a leftover and really tasty with the apricots, walnuts and mushrooms. Also, instead of using fresh herbs, I used the last of my purple basil which was a great addition!