You will need
3 T (45 ml) butter
1 ½ cups (375 ml) basmati or long grain rice
½ cup (125 ml) fresh orange juice
2 cups (500 ml) water
2 T (30 ml) Ina Paarman’s Vegetable Stock Powder
1 cup (250 ml) Turkish apricots, sliced into strips
2 T (30 ml) grated orange zest
2 T (30 ml) chopped parsley
½ cup (50 g) slivered almonds, lightly toasted
Heat butter in medium heavy-based pan, add rice, cook stirring, until rice is coated.
Add orange juice, water and Vegetable Stock Powder.
Simmer covered with tight-fitting lid for 12 minutes.
Remove pan from heat, stand, covered for 10 minutes.
Stir the remaining ingredients through rice.
Taste for seasoning.