Ready In:


Good For:

Salad, Side or Main


  • 400g long grain rice

  • 1 onion- thinly sliced

  • 40g butter
  • 50g dried apricots-sliced

  • 45g cashew nuts- roasted, roughly chopped

  • 1 carrot-grated

  • 1tsp salt

  • 2tsp chicken stock powder

  • 2tsp turmeric

  • 3 bay leaves

  • 4dsp stewed apricots (or pureed)- chopped

  • 1tsp Italian herbs

  • 800ml boiling water

  • 1/2 tsp black pepper

  • olive oil (optional)
  • lemon (optional)
  • flat leaf parsley (optional)

Step by Step Instructions

Step 1

Wash the rice very well and drain.

In an ovenproof dish and over medium heat, add butter and onions and fry for 4mins without colouring.

Step 2

Add carrots, turmeric, seasoning, bay leaves, Italian seasoning and chicken stock powder to onions and cook for 2mins.


Step 3

Add the washed rice, cashew nuts, apricots, boiling water and pepper. Season with salt.

Cover with tin foil and place into a preheated oven at 210°C and cook for 20-25mins until cooked. Check the rice and remove it from the oven to rest for 5mins after cooking.

Step 4

After resting the rice for 5mins, stir through the rice and check the seasoning.

Add olive oil if you’d like and a squeeze of lemon.


Step 5

Top rice with chopped cashew nuts and more apricots and a few leaves of flat parsley.

Link to Video Demonstration

 Video Coming Very Soon

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