Rice pilaf with dried fruits and almonds

Snip the apricots with kitchen scissors into small slivers. Melt the butter in a large nonstick saucepan over medium heat. Add the onion, rice, cardamom and pepper, and sauté for about 8 minutes or until the rice is toasted.

Stir in the stock, sultanas, 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 all absorbed. Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, then serve garnished with rosemary sprigs.