INGREDIENTS
450 g basmati rice
30 g Clover Mooi River butter, melted
1 small onion, diced
½ red pepper, diced
600 ml vegetable stock
2 bay leaves
1 cinnamon stick
salt and black pepper
15 g Clover Mooi River butter
2 tablespooons (30 ml) semi-dried apricots, chopped
2 tablespoons (30 ml) shelled pistachios, chopped
2 tablespoons (30 ml) flat-leaf parsley chopped
2 tablespoons (30 ml) flaked almonds, toasted
Method
Rinse the rice under cold running water for a minute and set aside.
Heat the 30g butter in a pan and cook the onion and pepper for 2–3 minutes, or until they soften.
Add the rice, vegetable stock, bay leaves and cinnamon stick.
Season with salt and pepper.
Cover pot and bring to a boil, then simmer for 10 minutes.
Turn off heat and allow the rice to steam for 5–7 minutes.
Drain any excess water.
Fluff rice with a fork and add the 15g butter.
Stir in the apricots, pistachios, parsley and almonds.
CLOVER INGREDIENTS USED IN THIS RECIPE
