SERVES: 4–6
Preparation time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
25 g (1 oz) butter
1 onion, diced
1 garlic clove, crushed
½ tsp ground cinnamon
½ tsp ground coriander
250 g (9 oz) basmati rice
500 ml (18 fl oz) hot vegetable stock
75 g (3 oz) ready-to-eat dried apricots, quartered
Handful fresh coriander, roughly chopped
100 g (3½ oz) pistachio nuts
Salt and freshly ground black pepper
Melt the butter in a large, heavy-based pan with a tight-fitting lid. Add the onion and cook for 5 minutes or until golden. Add the garlic, cinnamon and ground coriander and cook for a further minute, stirring continuously.
Pour the rice into the pan and mix well to combine. Add the hot stock and cover. Bring to the boil then reduce the heat and simmer, without stirring, for 10 minutes or until the liquid has been absorbed.
Add the apricots, fresh coriander and pistachios to the hot rice. Season generously, and stir until combined. Leave the rice to cool, transfer to a container with a lid and chill. Keep the rice cold until ready to serve.