Monday, 14 April 2014

Apricot Studded Mushroom Pilaf

This recipe was submitted by a member on the Team Beachbody website. It was pretty tasty, although a bit tangy with the orange juice - I might try it with carrot juice next time...


Apricot Studded Mushroom Pilaf
Serves 4
Calories per serve 260, fat 5g

Ingredients

1 Tbls olive oil
1 cup finely chopped onion
3 cloves garlic, minced
8oz Portobello mushrooms, thickly sliced
1/2 cup sliced carrots
1/2 cup diced green bell peppers
1 cup brown rice
1/2 cup wild rice
2 cups carrot or orange juice
1/2 tsp rosemary
1/2 tsp dried sage
1/4 tsp black pepper
1/2 cup diced dried apricots


Method

In a large saucepan heat oil over a medium heat.
Add onion and garlic and stir until onion is golden brown.
Stir in mushrooms, carrot and bell pepper.
Cover and cook for 7 mins until vegetables are tender.
Stir in brown rice, wild rice, juice, herbs, pepper and 2 cups water.
Bring to boil then stir in apricots and cook for 45 mins or until rice is cooked and liquid has been absorbed.

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