I came across a recipe from wholefoodsmarket.com for Brown Rice Pilaf with Mushrooms and Apricots. It sounded like a perfect dish to welcome in the fall season. I thought I had apricots at home, but I didn't.. So I just used raisins. I also added in chopped celery, which complemented this dish beautifully. If you have left over brown rice in the fridge (like I did), this is a perfect way to repurpose your leftovers.
Brown Rice Pilaf with Mushrooms and Raisins
adapted by Sarah Farsh from wholefoodsmarket.com
- 2 cups cooked brown rice
- 2 cups chopped baby portobello mushrooms
- 1-2 cups chopped celery
- 1 yellow onion, chopped
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 tbsp chopped garlic
- 1/2 cup fresh parsley, chopped
- splash of vegetable stock, for deglazing pan
- pinch of cumin
- salt and pepper to taste
Dry saute onions, then add in garlic, mushrooms and celery. Add in splashes of veggie stock when needed to deglaze pan. Add in all remainder ingredients accept for parsley. Saute well for about 10 minutes. Add in fresh parsley at the very end of cooking and toss well. Serve as a main dish or as a hearty side dish!