nut & apricot pilaf

Preparation time 25 minutes

Cooking temperature low

Cooking time 3–3½ hours

Serves 4

1 tablespoon olive oil

1 large onion, chopped

75 g (3 oz) mixed pistachios, walnuts and hazelnuts

25 g (1 oz) sunflower seeds

200 g (7 oz) easy-cook brown rice

1 litre (1¾ pints) vegetable stock

75 g (3 oz) ready-to-eat dried apricots, chopped

25 g (1 oz) currants

1 cinnamon stick, halved

6 cloves

3 bay leaves

1 tablespoon tomato puré salt and pepper

lightly toasted mixed nuts, to garnish

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned.

Add the nuts and seeds and fry until lightly browned. Stir in the rice and stock, followed by the dried fruit, spices, bay leaves and tomato purée, then season with salt and pepper to taste. Bring to the boil, stirring.

Transfer the mixture to the slow cooker pot. Cover with the lid and cook on low for 3–3½ hours or until the rice is tender and the stock has been absorbed. Discard the cinnamon, cloves and bay leaves before serving, garnished with extra nuts.

For aubergine & apricot pilaf, heat 3 tablespoons olive oil, add the onion and 1 sliced aubergine and fry until lightly browned. Continue as above, replacing the hazelnuts with almonds and adding the sunflower seeds, the rice, stock and just 50 g (2 oz) of the apricots plus 50 g (2 oz) chopped stoned dates. Add the remaining ingredients and continue as above.