Nut & Apricot Pilaf

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15 Ingredients

Number of servings

4

1tablespoons olive oil
1 large onion, chopped
75grams mixed nuts (pistachios,walnuts and hazelnuts)
25grams sunflower seeds
200grams easy-cook brown rice
1L vegetable stock
75grams ready-to-eat dried apricots, chopped
25grams black currants
1 cinnamon stick, halved
3 bay leaves
6 cloves
1tablespoons tomato purée
1 pinch salt
1 pinch pepper
1teaspoons lightly toasted mixed nuts (to garnish)

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

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

Step 2 of 3

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.

Step 3 of 3

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.