Currant and Almond Pilaf

[Guest guest]

Currant and Almond Pilaf

 

 

30 g (1 oz) vegan margarine

1 medium brown (yellow) onion, finely chopped

1 1/2 cups white basmati rice

1 cup chicken-style stock

1/4 cup currants

1/2 cup chopped dried apricots

1/2 cup slivered almonds, toasted

 

 

1. Melt margarine in a saucepan over medium heat. Add onion. Cook,

stirring, for 5 minutes or until soft.

 

2. Add rice, stock and 1 cup cold water. Stir to combine. Cover. Bring

to the boil. Reduce heat to medium-low. Simmer, covered, for 12

minutes or until rice has absorbed liquid.

 

3. Transfer rice to a heatproof bowl. Stir in currants, apricot and

almonds. Serve.

 

 

Serves 4.