Rice Pilaf

Rice Pilaf

Brighten up your rice dishes with this fruity pilaf. It's so easy to make and will amaze your diners.

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To Serve

  • Dried apricot halves
  • Butter
    15 g
  • Onion, chopped
    1 medium
  • Long grain white rice
    175 g
  • Ground cardamom
    ¼ tsp
  • Salt and pepper, to taste
  • Vegetable Stock
    600 ml
  • Raisins
    75 g
  • Slivered almonds - toasted
    40 g
  • Handful of fresh coriander and/or parsley to serve
  • Large Pot with Lid
  • Large saucepan with lid



Cut the apricots into small slivers. Melt the butter in a large nonstick saucepan over a medium heat. Add the onion, rice, cardamom and salt and pepper, and sauté for about 8 minutes or until the rice is toasted.


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.


Remove from the heat and leave to stand for 5 minutes. Fluff with a fork, season well, then serve garnished with fresh herbs.

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