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Reg's pilaf
ingredients
1 litre chicken stock (or substitute vegetable stock)
1 teaspoon saffron threads
2 tablespoons butter
1 large onion, finely chopped
2 cups long grain rice
8 dried peaches, sliced
100g sultanas
2 tablespoon slivered almonds, toasted
salt
pepper
method
Preheat the oven to 180C.
Put the chicken stock and saffron threads into a saucepan and bring to the boil.
Melt the butter in a pan and cook the onion until clear. Add the rice and stir until the grains are coated with butter. Add the peaches, sultanas, almonds, salt, pepper, stock and saffron. Bring up to the boil, transfer to an oven proof dish with a lid. Cook for 15-20 minutes.
Serves 6
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