Salad, Side or Main
400g long grain rice
1 onion- thinly sliced
- 40g butter
50g dried apricots-sliced
45g cashew nuts- roasted, roughly chopped
2tsp chicken stock powder
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
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.
Add carrots, turmeric, seasoning, bay leaves, Italian seasoning and chicken stock powder to onions and cook for 2mins.
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.
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.
Top rice with chopped cashew nuts and more apricots and a few leaves of flat parsley.
Link to Video Demonstration
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