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Day 10, #30daysofGOODFOOD – brown rice pilaf w/ mushrooms and apricots

2012/02/28

I didn’t have a plan for dinner and as we were driving to the grocery store at 4pm, I was frantically searching my whole foods app in the car and found this. And it.is.delicious!!! Total score ;)

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Brown Rice Pilaf w/ Mushrooms and Apricots

Grocery List
1 TBS EVOO *i added more than recipe called for
1/4 lb sliced button mushrooms
2 portobello mushrooms, chopped
1/2 small yellow onion, chopped
1 pkg archer farms whole grain medley *recipe calls for 1C long-grain brown rice ~ the medley is a mix of: brown rice, bulgur, wheat, red quinoa + wild rice seasoned w/ garlic and herbs [sorry, couldn’t find a link online, buy it at target ;) ha]
2 TBS water (if using the medley) – if using long-grain brown rice use 2C water
S+P
1/2C chopped non-sulfite dried apricots
1/2C chopped toasted walnuts
1/4C total chopped fresh parsley and thyme
1/2 tsp apple cider vinegar

In a medium saucepan or chef pan, saute the mushrooms and onion in warmed oil over medium-high heat, stirring often, about 6 minutes. *if using medley – stir in w/ 2 TBS water, S+P – turn up to high heat, cover and let sit until moisture is absorbed completely, about 4 minutes. *if using rice: stir in rice, 2C water, S+P, bring to a boil, cover and simmer over medium-low until liquid is absorbed, about 45 mins. Meanwhile, toast your walnut pieces, if you bought untoasted…in a small skillet over medium-high heat until just browned. In a large bowl, transfer cooked rice/mushroom/onion mix and toss w/ walnuts, apricot pieces, herbs + vinegar. Serve w/ a green salad…mmmm

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