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brown rice with apricots and mushrooms

Herbed Brown Rice with Apricots and Mushrooms

Dena Gershkovich
Make your brown rice more exciting with this delicious recipe!
Prep Time 15 mins
Cook Time 30 mins
Course Side Dish
Cuisine Vegetarian
Servings 6 servings


  • 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


  • 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.


Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!
Keyword brown rice with apricots and mushrooms