Moosewood: Wehani & Apricot Pilaf

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* Exported from MasterCook *

 

Wehani & Apricot Pilaf

 

Recipe By : Moosewood Restaurant New Classics, page 150

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Rice

Side Dishes *Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain brown rice

1 cup Wehani rice

1/2 cup diced onions

1 tablespoon olive oil

1 1/2 teaspoons minced fresh rosemary

1/2 teaspoon salt -- or more to taste

2 1/2 cups water

1/3 cup diced unsulphured dried apricots

 

Serves 4 to 6. Preparation time: 20 minutes. Simmering time: 45 to 50

minutes.

 

Wehani rice is a reddish-brown hybrid of basmati rice that is available in

natural food stores. Sweet, chewy apricots and a judicious sprinkling of

fresh rosemary offset the nutty flavor of the rice.

 

Try this sweet and savory pilaf with grilled portabello mushrooms, Basic

Skillet Black Beans, or Roasted Winter Vegetables (see separate recipes.)

 

In a sieve, rinse and drain the brown and Wehani rices and set aside.

 

In a medium saucepan with a tight-fitting lid, sauté the onions in the oil

for 3 to 4 minutes. Add the drained rice, rosemary, and salt to the

saucepan and sauté for another minute, stirring to coat the rice with the oil.

 

Add the water, cover, and bring to a boil, then reduce the heat to low and

simmer until the rice is tender, 45 to 50 minutes. Stir in the apricots

and set aside for 5 minutes.

 

Fluff and serve.

 

PER 6-OUNCE SERVING: 363 CALORIES, 6.4 G PROTEIN, 3.2 G FAT, 75.9 G

CARBOHYDRATES, 0.5 G SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 201.5 MG

SODIUM, 40 G TOTAL DIETARY FIBER

 

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