Servings
6
Ready In:
30mins
Good For:
Salad, Side or Main
Ingredients
-
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
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