1 1/4 cups basmati rice
1 1/4 teaspoon turmeric
2 tablespoons olive oil
1 onion, peeled and chopped
2 garlic clove, crushed
1 cup blanched almonds 1/2 cup pine nuts
juice of 1 lemon
2/3 cup dried apricots, sliced
1/3 cup sultanas
3 tablespoons chopped coriander
salt and freshly ground black pepper

1. Half fill a large saucepan with water and bring to boil. Rinse the rice in a sieve until the water runs clear, then add the rice and turmeric to the pan and boil, uncovered, for 10-12 minutes, until the rice is tender. Drain in a strainer, then put into a bowl.

2. Meanwhile heat the oil in a saucepan, add the onion and garlic and cook gently for 5 minutes. Turn up the heat, add the almonds and pine nuts and cook for 5 minutes longer, stirringoften, until the onion and nuts are golden brown.

3. Add the onion mixture to the rice, along with 1 tablespoon of the lemon juice (while will immediatley turn the rice bright primrose yellow), the apricots, sultanas, coriander and salt and pepper. Taste and add more lemon juice if necessary.

Rice Salad with Bean Sprouts and Wild Rice

For this particularly good version, cook 1/3 cup wild rice with the basmati rice. Omit the turmeric, fruit and nuts and lemon juice. Saute the onion with the garlic, then add to the rice, together with a cup of bean sprouts.

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