Chop the green onions.

Thinly slice the dried apricots.

In a small saucepan, saute chopped green onions in butter until tender.

Add instant brown rice and chopped walnuts to the saucepan.

Cook and stir for 1-2 minutes, or until walnuts are toasted.

Add the water, thinly sliced dried apricots, salt, and pepper to the saucepan.

Bring the mixture to a boil.

Reduce heat to low, cover the saucepan, and simmer for 5 minutes, or until liquid is absorbed.

Remove from heat and let stand, covered, for 5 minutes.

Fluff the pilaf with a fork before serving.