That 70s Rice

Prep: 15 minutes (cooked rice needed) Cook: 15 minutes

Serves:4

I was looking through my refrigerator trying to get some inspiration for dinner and realized that I only had the basics available, nothing unique or exotic at all. I decided to “go back to my roots” so to speak and recreate a dish that John and I enjoyed many times during the 70s when I was just learning how to cook healthy foods.

Ingredients

  • 3/4 cups vegetable broth
  • 1 large onion, sliced in half through the stem end, then cut into thin crescents
  • 1 red bell pepper strips
  • 1 carrot, cut in half lengthwise, then sliced
  • 1 stalk celery, sliced
  • 6-8 mushrooms, sliced
  • 4 cups cooked brown rice
  • 1/4 cup dried, unsulphured apricots, minced
  • 2 tbsp raisins
  • 2 tbsp roasted, unsalted cashews
  • 2 tsp cumin seeds
  • 1/2 tsp basil
  • 1/4 tsp celery seed
  • 1/4 tsp rosemary
  • 1 tbsp nutritional yeast
  • 1/4 cup alfalfa sprouts
  • freshly ground pepper

Directions

Place 1/3 cup of the broth in a large non-stick frying pan. Add the onion and cook, stirring frequently for 3 minutes. Add the bell pepper and carrots, continue to cook and stir for another 3 minutes, then add the celery and mushrooms. Mix well and continue to cook, stirring constantly for another 3 minutes. Add the rice and mix gently. Then add the remaining broth, the apricots, raisins, nuts, cumin, basil, oregano, celery seed and rosemary. Mix well, cover and cook over low heat for about 5 minutes, stirring occasionally. Stir in the nutritional yeast, the sprouts and the pepper. Continue to heat for another minute. Serve hot.

Hint: Other dried fruits may be used in place of the apricots. I have used dried mangos and really enjoyed the mango flavor.