Brown Rice Pilaf with Mushrooms & Apricots

We just ate this last night and loved it! Would make a great stuffing for a baked acorn squash. (Taken from a Whole Foods Market flier.)

2 tsp extra-virgin olive oil

1/4 lb. sliced button mushrooms

2 portobello mushrooms, chopped

1/2 small onion, chopped

1 cup long-grain brown rice

2 cups water or broth

Salt & ground black pepper

1/2 cup chopped non-sulfite dried apricots

1/2 cup chopped toasted walnuts

1/3 cup total chopped fresh parsley and thyme

1/2 tsp apple cider vinegar

In a medium saucepot, saute mushrooms and onion in warmed oil over medium-high heat, stirring often, 6-8 minutes. Stir in rice, water or broth, salt and pepper to taste, and bring to a boil. Cover, reduce heat to medium-low and simmer until liquid is completely absorbed, about 45 minutes. Remove covered pot from heat and let sit 10 minutes; uncover and fluff with fork. Transfer to large bowl, add apricots, walnuts, herbs and vinegar and toss to combine.

Serve with a big green salad for a complete meal.