Method

Melt the butter in a double bottom pot and shallow fry the onion until soft. Stir in the rice and toast for a minute. Stir in the spices, pour in the hot stock, add the dried fruits, zest and juice of the orange and bring to the boil. Cover with a tight fitted lid and finish cooking in the oven for approximately 15 minutes. Sprinkle with chopped parsley.


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