Fruity rice pilaf
A fruity and tangy additional to any meal, and especially nice with barbequed or roast meats.
Rice type: Long grain white rice
Servings: Serves 6
Preparation Time: 15 minutes
Cooking Time: 45 minutes
• 12 dried apricot halves
• 15g butter
• 1 medium onion - chopped
• 175g long grain white rice
• ¼ tsp ground cardamom
• Salt and pepper to taste
• 600ml vegetable stock
• 75g raisins
• 40g slivered almonds - toasted
• Handful of fresh coriander and/or parsley to serve
Cut the apricots into small slivers. Melt the butter in a large nonstick saucepan over a medium heat.
Add the onion, rice, cardamom and salt and pepper, and sauté for about 8 minutes or until the rice is toasted.
Stir in the stock, raisins, almonds and apricots, and bring to the boil.
Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is completely absorbed.
Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, season well, then serve garnished with fresh herbs.