Ingredients Jump to Instructions ↓

  1. ( See nutrition ) 12 dried apricot halves 15g ( 1/2oz) butter 1 medium onion, chopped 175g (6oz) jasmine or long-grain white rice 1/4 tsp ground cardamom pepper to taste 600ml (1 pint) low-sodium vegetable stock 75g (2 3/4oz) sultanas 40g (1 1/2oz) slivered almonds, toasted sprigs of fresh rosemary to garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.


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