Herbed Brown Rice with Apricots and Mushrooms
If you’re like me, then you get bored of eating plain brown rice. I designed this recipe for Herbed Brown Rice with Apricots and Mushrooms last week in an effort to make my rice more exciting (spoiler alert: it worked!).
Herbed brown rice with apricots and mushrooms Herbed brown rice with apricots and mushrooms
This rice actually turned out better than I was expecting! It’s “nice” enough to prepare for Shabbat or for a potluck with friends. You can also enjoy it yourself or with apartment-mates throughout the week!
Enjoy!
<3 Dena

Herbed Brown Rice with Apricots and Mushrooms
Ingredients
- Avocado oil (or other high-heat oil), for sautéing
- 1 small onion, chopped (about ½ cup)
- 3 cloves garlic, chopped
- Salt to taste
- Pepper to taste
- 2 cups low sodium vegetable broth
- 1 cup water
- 1 cup cup dry brown rice (this is my favorite brown rice)
- 1 cup cremini mushrooms, quartered
- 8 to 9 sprigs fresh thyme, plus more for topping
- 3 tablespoons pine nuts
- 2 tablespoons Earth Balance
- ½ cup dried apricots, quartered
Instructions
- Sauté onion and garlic in a medium saucepan over a medium-high flame. Season with salt and pepper. Mix. (Note: There is a lot of natural flavor in this recipe, so I didn’t add much salt).
- When onions are golden on edges, add vegetable broth, water and brown rice. Cover saucepan. Bring to a boil; simmer until all liquid is absorbed.
- While rice is cooking, heat oil in a medium frying pan over a medium-high flame. Add mushrooms and thyme. Mix.
- When mushrooms appear wet (after about 4 minutes), add pine nuts to pan. Mix. Continue sautéing for several minutes, until mushrooms are soft and nuts are golden.
- After rice is cooked, add mushrooms and nuts to saucepan. Stir in Earth Balance over a low flame. Fold in apricots.
- Serve warm. Top with additional thyme before serving.
Notes
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