Brown Rice Pilaf with Sage, Walnuts, and Dried Fruit

Dried fruit and sage combine to give this whole grain dish a flavor of fall, but you can enjoy it any time of the year!

Yield

8 servings

Serving size

1/8 of recipe

Rating

3.65 of 5 (164 ratings)

Food groups

• Fruit: 1/4 cups
• Grains: 2 ounces

Ingredients

• 1 medium onion, chopped
• 1 medium celery stalk, ends trimmed and chopped
• 2 cups brown rice, uncooked
• 2 1/2 cups water
• 2 cups vegetable broth, reduced sodium, fat-free
• 1/4 cup raisins
• 1/4 cup dried apricots, chopped
• walnuts (1/4 cup, chopped, optional)
• 1 teaspoon dried sage
• salt (to taste, optional)
• black pepper (to taste, optional)
• 2 teaspoons sage (fresh, chopped)

Directions

1. Wash hands with soap and water.
2. Spray the large skillet with canola cooking spray.
3. Heat skillet over medium heat.
4. Sauté onion and celery until tender, about 5 minutes.
5. Add brown rice and sauté for 5 minutes.
6. Add water, broth, raisins, and apricots; heat to boiling.
7. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
8. Stir in sage and walnuts if desired.
9. Season with optional salt and pepper to taste.
10. Transfer to serving dish.
11. Garnish with fresh sage and serve immediately.

Nutrition per serving

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Source

Recipe by: Diet & Cancer — American Institute for Cancer Research

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/brown-rice-pilaf-sage-walnuts-and-dried. Federal works are public domain in the United States.