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Rice and Raisin Pilaf



.Suitable for freezing
. Preparation




minutes cooking time


  • 12 dried apricot halves
  • 15g butter
  • 1 medium onion - chopped
  • 175g long grain white rice
  • ¼ tsp ground cardamom
  • Salt and pepper to taste
  • 600ml vegetable stock
  • 75g Sun-Maid California raisins
  • 40g slivered almonds - toasted
  • Handful of fresh coriander and/or parsley to serve


  1. Cut the apricots into small slivers. Melt the butter in a large non-stick saucepan over a medium heat. Add the onion, rice, cardamom, salt and pepper, and sauté for about eight minutes or until the rice is toasted.
  2. Stir in the stock, raisins, almonds and apricots and bring to the boil. Reduce the heat to medium-low. Cover and simmer for about 25 minutes or until the stock is completely absorbed.
  3. Remove from the heat and leave to stand for five minutes. Fluff with a fork, season well, then serve garnished with fresh herbs.

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