Instructions:

Yield: 4 servings

2 1/2 cup Vegetable broth
1 cup Short-grain brown rice
1 tsp Salt
2 tbsp Sliced unblanched almonds
3 tbsp Oil
1/2 cup Onions, chopped
1 cup Chanterelles, cleaned & sliced
1/4 cup Dried apricots, chopped

Note: This recipe can also be prepared with fresh shiitake, cremini,
or white button mushrooms.

1. In a saucepan combine the broth, rice, and salt. Heat to boiling, stirring well. Cook, covered, over medium-low heat until the rice is tender and the liquid has been absorbed, about 45 min.

2. Heat a medium dry skillet over low heat. Add the almonds and saute, stirring, until lightly toasted, then transfer to a small plate. Add the butter to the skillet and heat until melted. Add the onion and saute until golden, about 5 min. Stir in the chanterelles and apricots, and saute for 2 min.

3. Add the apricot mixture to the rice and fluff with a fork. Spoon into a serving dish and sprinkle with the toasted almonds. Serve at once.