Serves 8
236 cal · 75 min
Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit
Recipe GLPR4e3880f9ec9441
A wholesome and aromatic brown rice pilaf featuring tender grains combined with sautéed onions and celery, enriched with the warm spice of sage and studded with chewy raisins, apricots, and toasted walnuts. This hearty side dish brings together nutty brown rice with the natural sweetness of dried fruit for a satisfying and nutritious accompaniment to any meal.
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Ingredients
1 medium onion, chopped
1 medium celery stalk, trimmed and chopped
2 cups brown rice, uncooked
2 1/2 cups water
2 cups reduced-sodium, fat-free vegetable broth
1/4 cup raisins
1/4 cup dried apricots, chopped
1/4 cup walnuts, chopped
1 teaspoon dried sage
2 teaspoons fresh sage, chopped
Salt to taste
Black pepper to taste
Canola cooking spray
Directions
Wash your hands thoroughly with soap and warm water before beginning. Coat a large skillet with canola cooking spray and heat over medium heat.
Add the chopped onion and celery to the hot skillet and sauté, stirring frequently, until the vegetables become tender and begin to turn golden, approximately 5 minutes.
Pour in the uncooked brown rice and continue sautéing, stirring constantly, for 5 minutes to lightly toast the grains and enhance their nutty flavor.
Add the water, vegetable broth, raisins, and chopped dried apricots to the skillet. Increase the heat to medium-high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low and cover the skillet with a tight-fitting lid. Simmer gently for about 50 minutes, until the rice is tender and has absorbed all of the liquid. Do not stir during cooking.
Remove from heat and stir in the dried sage and walnuts, blending them evenly throughout the pilaf.
Taste the pilaf and adjust the seasoning by adding salt and black pepper as desired.
Transfer the pilaf to a serving dish and garnish generously with the fresh chopped sage. Serve immediately while warm.
