Ingredients
- 650 ml vegetable stock
- 240 gr rice
- 140 gr apricots (dried)
- 60 gr slivered almonds
- 60 ml olive oil
- 3 gr salt
- 2 gr curry powder
- 1 gr black pepper
Heat olive oil over medium heat. Add rice & stir until all grains are coated. Stir in stock, salt and pepper. Bring mixture to a simmer. Add apricots, almonds & curry powder. Stir until incorprated evenly in mixture. Bake, covered, at 180ºC 40 t0 50 minutes until all liquid is absorbed. Recipe by Robb Dabbs
