Apricot Rice

Serves 4 - 5
A favourite with all our tasters. The dried apricots and toasted almonds lift it to another level. Leftover rice freezes very well.
Recipe Category
Products in this recipe

Vegetable Stock Powder

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

Method

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.