Apricot-Studded Pilaf with Mushrooms

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* Exported from MasterCook *

 

Apricot-Studded Pilaf with Mushrooms

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

1 medium onion -- finely chopped

3 cloves garlic -- minced

8 ounces mushrooms -- thickly sliced

1 carrot -- halved lengthwise

- & thinly sliced crosswise

1 green bell pepper -- diced

1 cup long-grain brown rice

1/2 cup wild rice

2 cups carrot juice

3/4 teaspoon salt

1/2 teaspoon dried rosemary

1/2 teaspoon dried sage

1/4 teaspoon black pepper

1/2 cup dried apricots -- diced

 

In large saucepan, heat oil over medium heat. Add onion and garlic and 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, salt, rosemary, sage, black pepper,

and 2 cups of water and bring to a boil.

 

Stir in apricots and cook 45 minutes, or until rices are tender and liquid has

been absorbed.

 

Serves 4. Prep time 1 hour, 5 minutes.

 

Note: Carrot juice, instead of broth, lends a sweetness to the pilaf that works

well with the earthy flavors of mushrooms, pepper, sage, and rosemary.

 

Source:

" http://www.ahwatukee.com/afn/features/taste/020918t.html "

 

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