BROWN RICE PILAF WITH MUSHROOMS AND APRICOTS

BROWN RICE PILAF WITH MUSHROOMS AND APRICOTS
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.
Nutrition
Per serving (about 14oz/386g-wt. ): 340 calories (120 from fat), 13g total fat, 1g saturated fat, 0mg cholesterol, 310mg sodium, 48g total carbohydrate (6g dietary fiber, 2g sugar), 10g protein