Recipe Source: Click n’ Cook
Photo Credit: USDA My Plate
Nutrition Tip
Substitute the brown rice with farro, barley, or couscous.
Nutrition Per Serving
Calories: 107
Protein: 2 grams
Carbohydrates: 19 grams
Fiber: 2 grams
Fat: 3 grams
Saturated Fat: 0 grams
Sodium: 180 milligrams
Serves: 8 (3/4 cup each)
Prep Time: 10 Minutes
Cook Time: 1 Hour
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)
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
- Spray the large skillet with canola cooking spray. Heat skillet over medium heat.
- Sauté onion and celery until tender, about 5 minutes. Add brown rice and sauté for 5 minutes.
- Add water, broth, raisins, and apricots; heat to boiling. Reduce heat to low, cover and simmer until rice is tender and liquid is absorbed, about 50 minutes.
- Stir in sage and walnuts if desired. Season with optional salt and pepper to taste.
- Transfer to serving dish. Garnish with fresh sage and serve immediately.
