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Apricot Rice

A favourite with all our tasters. The dried apricots and toasted almonds lift it to another level. Leftover rice freezes very well.
Apricot Rice
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You Will Need:

  • 3 T (45 ml) butter
  • 1½ 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.

Apricot Rice

A favourite with all our tasters. The dried apricots and toasted almonds lift it to another level. Leftover rice freezes very well.
Apricot Rice

You Will Need:

  • 3 T (45 ml) butter
  • 1½ 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.

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