Extension for Real Life

The Food Factor: Brown Rice Pilaf with Sage, Walnuts and Dried Fruit

Video by Jonathan Parrish

Fall has arrived, and I love trying new recipes that bring out the flavors of the season. Dried fruit and sage give this whole grain dish its fall flavor, but don’t save it just for fall. You can enjoy it any time of the year!

Brown Rice Pilaf with Sage, Walnuts and Dried Fruit

Makes 8 servings.

Ingredients

canola nonstick cooking spray (as needed) 
1 onion (medium, chopped) 
1 celery stalk (small, ends trimmed and chopped) 
2 C. rice (brown, uncooked) 
2 ½ C. water 
2 C. vegetable broth (fat-free, reduced sodium) 
¼  C. raisins (dark) 
¼ C. apricots (dried, chopped) 
4 walnuts (¼ C., chopped, optional) 
1 tsp. sage (dried) 
2 tsp. sage (fresh, chopped) 
salt (to taste, optional) 
pepper (to taste, optional)

Directions

1. Spray a large skillet with canola nonstick cooking spray. Heat skillet over medium heat.
2. Sauté onion and celery until tender, about 5 minutes. Add brown rice and sauté for 5 minutes.
3. 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.
4. Stir in sage, salt, pepper, and walnuts if desired.
5. Transfer to serving dish. Garnish with fresh sage and serve immediately.

Thanks to USDA MyPlate for this recipe!

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