That 70s Rice
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 âgo back to my rootsâ 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.
Prep Time: 15 min
Cook Time: 15 min
1 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.